Description
A vibrant and refreshing dairy-free quinoa salad packed with fresh vegetables and a zesty lemon-tahini dressing. Perfect for meal prep, it offers a delightful mix of textures and bright Mediterranean flavors.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2–3 tbsp cold water (for dressing)
- 1/2 tsp salt (for dressing)
- 1/4 tsp black pepper (for dressing)
Instructions
- Cook the Quinoa: Combine rinsed quinoa with water/broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 mins. Let sit 5 mins, then fluff and cool.
- Prepare the Dressing: Whisk tahini, lemon juice, olive oil, minced garlic, 2-3 tbsp water, salt, and pepper until smooth and creamy.
- Chop the Veggies and Herbs: Dice cucumber, halve tomatoes, dice red onion, chop parsley and mint, slice olives.
- Combine and Dress: In a large bowl, combine cooled quinoa, all chopped veggies and herbs. Pour dressing over and toss gently to coat. Taste and adjust seasoning.
- Prep Time: 20 mins
- Cook Time: 15 mins