Quinoa Salad With Tahini Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life. Ingredients:
1 cup quinoa, rinsed and drained |
1/2 teaspoon salt, divided |
2 tablespoons lemon juice |
2 tablespoons olive oil |
2 tablespoons warm water |
1/4 cup tahini |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
1/4 teaspoon aleppo pepper |
2 cups grape tomatoes, halved (can sub cherry tomatoes) |
1 cup english cucumber, diced |
2/3 cup parsley, chopped |
1/3 cup fresh mint, chopped |
3 green onions, thinly sliced |
Directions:
1. Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
2. In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
3. Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
4. This recipe can be refrigerated up to 3 days.
5. The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
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