Vibrant Greek Quinoa Salad with Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked 2 cups water or vegetable broth 1 English cucumber, chopped 1 pint cherry tomatoes, halved 1/2 cup Kalamata olives, pitted and halved 1/4 red onion, thinly sliced 3 cups baby spinach, washed 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped For Lemon
• Tahini Dressing: 1/4 cup tahini paste 2 tablespoons lemon juice, freshly squeezed 1/2 teaspoon ground cumin 1 clove garlic, minced Salt and pepper, to taste 3
• 4 tablespoons water, as needed

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and cook according to package instructions until cooked through and tender, about 15 minutes. Remove from heat, fluff with a fork, and let cool.
2. While the quinoa is cooling, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, slice the red onion, and wash the spinach and herbs.
3. In a small mixing bowl, whisk together the tahini paste, lemon juice, ground cumin, minced garlic, salt, and pepper. Gradually add water until you reach your desired dressing consistency. Set aside.
4. In a large salad bowl, combine the cooled quinoa, chopped vegetables, spinach, and herbs. Drizzle the lemon tahini dressing over the top and toss well to combine. Serve immediately or refrigerate for later.

Chef’s Insight

To add even more flavor and texture, consider sprinkling some crumbled feta cheese on top of the salad.

Notes

This recipe is easily customizable to fit your dietary needs and preferences.