Energizing Mediterranean Quinoa Salad with Lemon-Garlic Tahini Dressing

Allergens

Contains tree nuts (tahini). May contain dairy (feta cheese, if using).

Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water 1/2 teaspoon salt, divided 1/4 cup lemon juice (approximately 2 lemons) 1/3 cup tahini 2 cloves garlic, minced 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1/3 cup extra
• virgin olive oil 1 1/2 cups cherry tomatoes, halved 1 medium cucumber, diced 1/2 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/2 cup crumbled feta cheese (optional)

Instructions

1. In a medium saucepan, bring quinoa and water to a boil with 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and the water has been absorbed. Remove from heat and let it stand covered for 5 minutes. Then, fluff with a fork and set aside.
2. In a small bowl, whisk together lemon juice, tahini, minced garlic, cumin, black pepper, and remaining 1/4 teaspoon salt until smooth. Gradually drizzle in the olive oil while continuously whisking until the dressing is creamy and emulsified. Set aside.
3. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, parsley, dill, and feta cheese (if using). Gently mix to incorporate the ingredients.
4. Drizzle the lemon garlic tahini dressing over the salad and toss gently to coat everything evenly.
5. Serve immediately or refrigerate until ready to serve. Enjoy!

Chef’s Insight

This Mediterranean Quinoa Salad is a versatile dish that can be enjoyed hot or cold, making it perfect for any time of day.

Notes

The vibrant colors of this salad are not only pleasing to the eye but also indicate a variety of nutrients that promote overall health and well-being.