Creamy Vegan Avocado Quinoa Salad Bowls with Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste For the Lemon
• Tahini Dressing:
• 1/4 cup tahini paste
• 2 tbsp lemon juice, freshly squeezed
• 1 garlic clove, minced
• 1/4 cup water
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside to cool.
2. Prepare the Lemon Tahini Dressing: In a small bowl, whisk together tahini paste, lemon juice, minced garlic, water, salt, and pepper until smooth and creamy.
3. In a large mixing bowl, combine cooked quinoa, diced avocados, cherry tomatoes, cucumber, red onion, and parsley. Gently mix to combine.
4. Drizzle the Lemon Tahini Dressing over the quinoa mixture, toss gently to coat evenly. Season with salt and pepper as needed.
5. Divide the salad into 6 serving bowls and serve immediately.

Chef’s Insight

The combination of creamy avocado and tangy lemon-tahini dressing complements the quinoa beautifully, making this dish a satisfying vegan lunch option.

Notes

This recipe is suitable for a vegan diet and can be easily customized to accommodate various dietary preferences.