Mediterranean Quinoa Salad with Lemon Tahini Dressing

Allergens

None (gluten-free, nut-free)

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 can (15 oz) chickpeas, rinsed and drained 1 large cucumber, diced 1 pint cherry tomatoes, halved 1 small red onion, finely chopped 2 cups fresh spinach, chopped 1/2 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped Lemon Tahini Dressing: 1/3 cup tahini 1/4 cup fresh lemon juice 1 clove garlic, minced 1/2 teaspoon ground cumin Salt and pepper, to taste 3
• 5 tablespoons water

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes until quinoa is cooked and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large serving bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, spinach, olives, parsley, and basil. Toss to mix well.
3. Prepare the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, garlic, cumin, salt, and pepper. Gradually add water, whisking continuously until dressing reaches your desired consistency.
4. Pour dressing over the salad and toss gently to coat. Adjust seasonings if needed.
5. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

This salad is versatile and can be adjusted to personal preferences, making it perfect for meal prepping or entertaining.

Notes

Feel free to adjust the dressing's consistency to your preference by adding more or less water.