Garden-Fresh Vegan Quinoa Salad with Lemon-Tahini Dressing
This delectable vegan quinoa salad is bursting with color and flavor, making it the perfect choice for a light yet satisfying lunch. Packed with fresh garden vegetables and tossed in a tangy lemon-tahini dressing, this dish offers a delicious combination of textures and tastes that will keep you coming back for more.
Allergens
N/A
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, finely chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup Kalamata olives, pitted
- Salt and pepper to taste
Instructions
- Prepare the quinoa by rinsing it under cold water and cooking according to package instructions. Once cooked, set aside to cool. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, fresh basil leaves, and pitted Kalamata olives. Add the cooled quinoa to the bowl and gently toss until all ingredients are well combined. Prepare the lemon tahini dressing by whisking together lemon juice, tahini paste, garlic, water, salt, and pepper in a small bowl until smooth. Drizzle the dressing over the quinoa salad and toss gently to coat everything evenly.
Chef’s Insight
The key to this dish is finding the perfect balance between the tangy dressing and the freshness of the vegetables. Don't be afraid to adjust the amount of dressing to suit your taste preferences.
Notes
For optimal flavor and texture, allow the salad to rest for about 30 minutes before serving.