“Mediterranean Quinoa Salad with Vegan Lemon-Tahini Dressing”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup sun
• dried tomatoes, roughly chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked through and the liquid has been absorbed. Set aside to cool. Prepare lemon tahini dressing by whisking together tahini, lemon juice, garlic, nutritional yeast, water, salt, and pepper in a small bowl. Adjust consistency as needed with additional water or lemon juice. In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, olives, parsley, basil, and sun dried tomatoes. Toss gently to mix ingredients. Pour dressing over salad and toss until evenly coated. Season with salt and pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld.

Chef’s Insight

The combination of flavors and textures in this dish is reminiscent of a sunny Mediterranean afternoon, making it an excellent choice for a refreshing vegan meal.

Notes

Serve with crusty bread or as part of a larger meze spread.