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Lemon Tahini Quinoa Salad Fresh and Flavorful Recipe

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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup tahini - 3 tablespoons lemon juice - 1 tablespoon olive oil - 1 garlic clove, minced - Salt and pepper to taste Quinoa is the star of this salad. It is rich in protein and fiber. Rinsing it helps remove bitter saponins. This makes for a much better taste. The vegetable broth adds depth and flavor. You can use water if you prefer. Fresh vegetables give the salad a colorful look and crisp texture. The cucumber adds a refreshing crunch. Cherry tomatoes bring sweetness and juiciness. Red onion gives a sharp bite, while parsley adds brightness. The tahini dressing ties everything together. Tahini is made from ground sesame seeds. It gives a creamy texture and nutty flavor. Lemon juice and garlic add zing. Olive oil smooths it out. Salt and pepper enhance all these flavors. - Optional garnishes: lemon wedges, extra parsley - Serving suggestions: serve in a large bowl For an extra touch, serve the salad with lemon wedges. This lets people add more brightness if they like. A sprinkle of extra parsley on top makes it look fresh. Serving in a large bowl invites sharing. You can enjoy this salad warm or cold. It makes a great side dish or light meal. Adding grilled chicken or chickpeas can make it a full meal. Enjoy the fresh and flavorful experience that this salad brings! {{ingredient_image_1}} Cooking Method To start, rinse one cup of quinoa under cold water. This step helps remove any bitter flavor. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth or water. Bring it to a boil. Then, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. You want the liquid to absorb fully, and the quinoa should become fluffy. Cooling Process After cooking, remove the saucepan from heat. Let the quinoa sit, covered, for a few minutes. This resting time helps it cool down. Once it's cool, fluff it with a fork. This step keeps the grains separated and light. Mixing Ingredients While the quinoa cools, I prepare the tahini dressing. In a small bowl, add a quarter cup of tahini. Then, mix in three tablespoons of lemon juice, one tablespoon of olive oil, and one minced garlic clove. Add salt and pepper to taste. Whisk everything together until smooth and creamy. Adjusting Consistency If your dressing feels too thick, don't worry! You can add a tablespoon of water to make it thinner. Adjust it until you reach your desired consistency. You want it pourable but still rich. Combining Ingredients In a large mixing bowl, combine the cooled quinoa, one diced medium cucumber, one cup of halved cherry tomatoes, half a finely chopped red onion, and a quarter cup of chopped fresh parsley. Tossing the Salad Pour the tahini dressing over the salad. Gently toss all the ingredients together. Ensure everything is well combined and coated with the dressing. Taste it and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let the salad sit for about 15 minutes. This time helps all the flavors blend together beautifully. Rinsing Techniques Always rinse your quinoa before cooking. This step removes the natural coating called saponin. Saponin can make quinoa taste bitter. Rinse it under cold water in a fine mesh strainer. Swirl it around and let the water run clear. This simple trick improves flavor. Cooking Tips For fluffy quinoa, use a two-to-one ratio of liquid to quinoa. Combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring it to a boil, then reduce the heat. Cover and simmer for about 15 minutes. Once the liquid is absorbed, remove it from heat. Let it sit for 5 minutes before fluffing with a fork. This helps the grains separate nicely. Ingredient Swaps If you run out of tahini, you can use almond butter or sunflower seed butter. Both options still provide creamy texture and flavor. For lemon juice, lime juice is a great alternative. It gives a different zing to your dressing. Flavor Enhancements Want to spice it up? Add a dash of cumin or smoked paprika to the tahini dressing. A pinch of cayenne pepper can bring in heat. You can also mix in fresh herbs like dill or cilantro for more flavor. Presentation Tips Serve your salad in a large bowl. Top it with lemon wedges for a pop of color. A sprinkle of extra parsley adds freshness. You can also use a clear glass bowl to show off the colorful layers. Pairing Suggestions This salad pairs well with grilled chicken or roasted vegetables. You can also serve it with pita bread and hummus for a full meal. The flavors blend nicely, making every bite a delight. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove the natural saponins that can give it a bitter taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch. Make Ahead: This salad can be made a day in advance. Just store it in the fridge, and the flavors will deepen. Serving Suggestions: Serve with grilled chicken or chickpeas for added protein, making it a complete meal. {{image_2}} You can easily customize this salad by swapping grains. Try farro, brown rice, or even couscous. Each grain brings a different texture and taste. For vegetables, think beyond cucumber and tomatoes. Use bell peppers, carrots, or even roasted sweet potatoes. Each choice adds a unique flavor and color. Want to boost protein? Add chickpeas, black beans, or diced grilled chicken. These options make it a heartier meal. Herbs like mint or cilantro can add fresh notes. Try adding spices like cumin or smoked paprika for warmth. A dash of chili flakes can also give it a nice kick. In summer, include fresh corn or zucchini. These veggies taste great and add crunch. You can also toss in some fresh berries for a sweet twist. In winter, think about adding roasted butternut squash or Brussels sprouts. These hearty options will warm up your salad. Adding nuts like walnuts or pecans can provide crunch during colder months. - Storing Leftovers: Place leftover salad in an airtight container. This keeps it fresh in the fridge. - Best Practices: Aim to eat leftovers within three days for the best taste and texture. - How to Freeze: You can freeze the salad, but the texture may change. Store it in a freezer-safe container. - Thawing Instructions: To thaw, place the container in the fridge overnight. Stir well before serving. - Freshness Timeline: Fresh salad lasts about three days in the fridge. After that, it may lose its crunch. - Signs of Spoilage: Look for wilted greens, off smells, or a slimy texture. If you see these, it’s best to toss it. Tahini is a paste made from ground sesame seeds. It is creamy and nutty. You can find tahini in many dishes, especially in Middle Eastern cooking. It adds flavor and richness to sauces, dressings, and dips. I love using tahini in my Lemon Tahini Quinoa Salad. It brings a smooth texture that pairs well with lemon and fresh veggies. Yes, you can make this salad ahead of time! Prepare it up to two days in advance. Store it in the fridge in a sealed container. The flavors will blend nicely as it sits. Just wait to add the dressing until you are ready to eat. This will keep the salad crisp and fresh. You can use quinoa in many tasty ways! Here are a few ideas: - Quinoa Bowls: Mix cooked quinoa with vegetables, beans, and your favorite sauce. - Stuffed Peppers: Fill bell peppers with quinoa, meat, and spices, then bake. - Breakfast Porridge: Cook quinoa in milk and add fruits and nuts for breakfast. Quinoa is packed with protein and fiber. It is gluten-free and great for a healthy diet. Including quinoa in your meals can help you feel full and satisfied. This blog post covered the main ingredients for a healthy quinoa salad. You learned how to cook quinoa, make tahini dressing, and assemble your salad. We also discussed tips for perfecting your dish and explored fun variations. Plus, I shared storage tips to keep leftovers fresh. Remember, cooking is about creativity. Feel free to mix and match flavors. Enjoy your quinoa salad, and make it your own!

WANT TO SAVE THIS RECIPE?

Looking to spice up your meal prep with a bright, vibrant dish? This Lemon Tahini Quinoa Salad is just what you need! It’s packed with fresh veggies and drizzled with a creamy tahini dressing that’s bursting with flavor. In this post, I’ll guide you through the easy steps to make this fresh salad. Perfect for lunch or dinner, let’s dive into this healthy and delicious recipe!

Why I Love This Recipe

  1. Fresh and Flavorful: This salad bursts with vibrant flavors from the fresh vegetables and zesty lemon dressing.
  2. Nutritious and Filling: Quinoa is a complete protein, making this salad not only delicious but also satisfying and nutritious.
  3. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is quick and hassle-free.
  4. Versatile: This salad can be served as a side dish or a main course, and it pairs wonderfully with various proteins.

Ingredients

Main Ingredients

– 1 cup quinoa, rinsed

– 2 cups vegetable broth or water

– 1 medium cucumber, diced

– 1 cup cherry tomatoes, halved

– 1/2 red onion, finely chopped

– 1/4 cup fresh parsley, chopped

– 1/4 cup tahini

– 3 tablespoons lemon juice

– 1 tablespoon olive oil

– 1 garlic clove, minced

– Salt and pepper to taste

Quinoa is the star of this salad. It is rich in protein and fiber. Rinsing it helps remove bitter saponins. This makes for a much better taste. The vegetable broth adds depth and flavor. You can use water if you prefer.

Fresh vegetables give the salad a colorful look and crisp texture. The cucumber adds a refreshing crunch. Cherry tomatoes bring sweetness and juiciness. Red onion gives a sharp bite, while parsley adds brightness.

The tahini dressing ties everything together. Tahini is made from ground sesame seeds. It gives a creamy texture and nutty flavor. Lemon juice and garlic add zing. Olive oil smooths it out. Salt and pepper enhance all these flavors.

Accompaniments

– Optional garnishes: lemon wedges, extra parsley

– Serving suggestions: serve in a large bowl

For an extra touch, serve the salad with lemon wedges. This lets people add more brightness if they like. A sprinkle of extra parsley on top makes it look fresh. Serving in a large bowl invites sharing.

You can enjoy this salad warm or cold. It makes a great side dish or light meal. Adding grilled chicken or chickpeas can make it a full meal. Enjoy the fresh and flavorful experience that this salad brings!

Step-by-Step Instructions

Preparing the Quinoa

Cooking Method

To start, rinse one cup of quinoa under cold water. This step helps remove any bitter flavor. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth or water. Bring it to a boil. Then, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. You want the liquid to absorb fully, and the quinoa should become fluffy.

Cooling Process

After cooking, remove the saucepan from heat. Let the quinoa sit, covered, for a few minutes. This resting time helps it cool down. Once it’s cool, fluff it with a fork. This step keeps the grains separated and light.

Making the Tahini Dressing

Mixing Ingredients

While the quinoa cools, I prepare the tahini dressing. In a small bowl, add a quarter cup of tahini. Then, mix in three tablespoons of lemon juice, one tablespoon of olive oil, and one minced garlic clove. Add salt and pepper to taste. Whisk everything together until smooth and creamy.

Adjusting Consistency

If your dressing feels too thick, don’t worry! You can add a tablespoon of water to make it thinner. Adjust it until you reach your desired consistency. You want it pourable but still rich.

Assembling the Salad

Combining Ingredients

In a large mixing bowl, combine the cooled quinoa, one diced medium cucumber, one cup of halved cherry tomatoes, half a finely chopped red onion, and a quarter cup of chopped fresh parsley.

Tossing the Salad

Pour the tahini dressing over the salad. Gently toss all the ingredients together. Ensure everything is well combined and coated with the dressing. Taste it and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let the salad sit for about 15 minutes. This time helps all the flavors blend together beautifully.

Tips & Tricks

Perfecting the Quinoa

Rinsing Techniques

Always rinse your quinoa before cooking. This step removes the natural coating called saponin. Saponin can make quinoa taste bitter. Rinse it under cold water in a fine mesh strainer. Swirl it around and let the water run clear. This simple trick improves flavor.

Cooking Tips

For fluffy quinoa, use a two-to-one ratio of liquid to quinoa. Combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring it to a boil, then reduce the heat. Cover and simmer for about 15 minutes. Once the liquid is absorbed, remove it from heat. Let it sit for 5 minutes before fluffing with a fork. This helps the grains separate nicely.

Tahini Dressing Suggestions

Ingredient Swaps

If you run out of tahini, you can use almond butter or sunflower seed butter. Both options still provide creamy texture and flavor. For lemon juice, lime juice is a great alternative. It gives a different zing to your dressing.

Flavor Enhancements

Want to spice it up? Add a dash of cumin or smoked paprika to the tahini dressing. A pinch of cayenne pepper can bring in heat. You can also mix in fresh herbs like dill or cilantro for more flavor.

Serving Ideas

Presentation Tips

Serve your salad in a large bowl. Top it with lemon wedges for a pop of color. A sprinkle of extra parsley adds freshness. You can also use a clear glass bowl to show off the colorful layers.

Pairing Suggestions

This salad pairs well with grilled chicken or roasted vegetables. You can also serve it with pita bread and hummus for a full meal. The flavors blend nicely, making every bite a delight.

Pro Tips

  1. Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove the natural saponins that can give it a bitter taste.
  2. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch.
  3. Make Ahead: This salad can be made a day in advance. Just store it in the fridge, and the flavors will deepen.
  4. Serving Suggestions: Serve with grilled chicken or chickpeas for added protein, making it a complete meal.

Variations

Ingredient Swaps

You can easily customize this salad by swapping grains. Try farro, brown rice, or even couscous. Each grain brings a different texture and taste.

For vegetables, think beyond cucumber and tomatoes. Use bell peppers, carrots, or even roasted sweet potatoes. Each choice adds a unique flavor and color.

Flavor Additions

Want to boost protein? Add chickpeas, black beans, or diced grilled chicken. These options make it a heartier meal.

Herbs like mint or cilantro can add fresh notes. Try adding spices like cumin or smoked paprika for warmth. A dash of chili flakes can also give it a nice kick.

Seasonal Variations

In summer, include fresh corn or zucchini. These veggies taste great and add crunch. You can also toss in some fresh berries for a sweet twist.

In winter, think about adding roasted butternut squash or Brussels sprouts. These hearty options will warm up your salad. Adding nuts like walnuts or pecans can provide crunch during colder months.

Storage Info

Refrigeration Guidelines

– Storing Leftovers: Place leftover salad in an airtight container. This keeps it fresh in the fridge.

– Best Practices: Aim to eat leftovers within three days for the best taste and texture.

Freezing Tips

– How to Freeze: You can freeze the salad, but the texture may change. Store it in a freezer-safe container.

– Thawing Instructions: To thaw, place the container in the fridge overnight. Stir well before serving.

Shelf Life

– Freshness Timeline: Fresh salad lasts about three days in the fridge. After that, it may lose its crunch.

– Signs of Spoilage: Look for wilted greens, off smells, or a slimy texture. If you see these, it’s best to toss it.

FAQs

What is tahini?

Tahini is a paste made from ground sesame seeds. It is creamy and nutty. You can find tahini in many dishes, especially in Middle Eastern cooking. It adds flavor and richness to sauces, dressings, and dips. I love using tahini in my Lemon Tahini Quinoa Salad. It brings a smooth texture that pairs well with lemon and fresh veggies.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time! Prepare it up to two days in advance. Store it in the fridge in a sealed container. The flavors will blend nicely as it sits. Just wait to add the dressing until you are ready to eat. This will keep the salad crisp and fresh.

What are other ways to use quinoa?

You can use quinoa in many tasty ways! Here are a few ideas:

– Quinoa Bowls: Mix cooked quinoa with vegetables, beans, and your favorite sauce.

– Stuffed Peppers: Fill bell peppers with quinoa, meat, and spices, then bake.

– Breakfast Porridge: Cook quinoa in milk and add fruits and nuts for breakfast.

Quinoa is packed with protein and fiber. It is gluten-free and great for a healthy diet. Including quinoa in your meals can help you feel full and satisfied.

This blog post covered the main ingredients for a healthy quinoa salad. You learned how to cook quinoa, make tahini dressing, and assemble your salad. We also discussed tips for perfecting your dish and explored fun variations. Plus, I shared storage tips to keep leftovers fresh.

Remember, cooking is about creativity. Feel free to mix and match flavors. Enjoy your quinoa salad, and make it your ow

- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup tahini - 3 tablespoons lemon juice - 1 tablespoon olive oil - 1 garlic clove, minced - Salt and pepper to taste Quinoa is the star of this salad. It is rich in protein and fiber. Rinsing it helps remove bitter saponins. This makes for a much better taste. The vegetable broth adds depth and flavor. You can use water if you prefer. Fresh vegetables give the salad a colorful look and crisp texture. The cucumber adds a refreshing crunch. Cherry tomatoes bring sweetness and juiciness. Red onion gives a sharp bite, while parsley adds brightness. The tahini dressing ties everything together. Tahini is made from ground sesame seeds. It gives a creamy texture and nutty flavor. Lemon juice and garlic add zing. Olive oil smooths it out. Salt and pepper enhance all these flavors. - Optional garnishes: lemon wedges, extra parsley - Serving suggestions: serve in a large bowl For an extra touch, serve the salad with lemon wedges. This lets people add more brightness if they like. A sprinkle of extra parsley on top makes it look fresh. Serving in a large bowl invites sharing. You can enjoy this salad warm or cold. It makes a great side dish or light meal. Adding grilled chicken or chickpeas can make it a full meal. Enjoy the fresh and flavorful experience that this salad brings! {{ingredient_image_1}} Cooking Method To start, rinse one cup of quinoa under cold water. This step helps remove any bitter flavor. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth or water. Bring it to a boil. Then, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. You want the liquid to absorb fully, and the quinoa should become fluffy. Cooling Process After cooking, remove the saucepan from heat. Let the quinoa sit, covered, for a few minutes. This resting time helps it cool down. Once it's cool, fluff it with a fork. This step keeps the grains separated and light. Mixing Ingredients While the quinoa cools, I prepare the tahini dressing. In a small bowl, add a quarter cup of tahini. Then, mix in three tablespoons of lemon juice, one tablespoon of olive oil, and one minced garlic clove. Add salt and pepper to taste. Whisk everything together until smooth and creamy. Adjusting Consistency If your dressing feels too thick, don't worry! You can add a tablespoon of water to make it thinner. Adjust it until you reach your desired consistency. You want it pourable but still rich. Combining Ingredients In a large mixing bowl, combine the cooled quinoa, one diced medium cucumber, one cup of halved cherry tomatoes, half a finely chopped red onion, and a quarter cup of chopped fresh parsley. Tossing the Salad Pour the tahini dressing over the salad. Gently toss all the ingredients together. Ensure everything is well combined and coated with the dressing. Taste it and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let the salad sit for about 15 minutes. This time helps all the flavors blend together beautifully. Rinsing Techniques Always rinse your quinoa before cooking. This step removes the natural coating called saponin. Saponin can make quinoa taste bitter. Rinse it under cold water in a fine mesh strainer. Swirl it around and let the water run clear. This simple trick improves flavor. Cooking Tips For fluffy quinoa, use a two-to-one ratio of liquid to quinoa. Combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring it to a boil, then reduce the heat. Cover and simmer for about 15 minutes. Once the liquid is absorbed, remove it from heat. Let it sit for 5 minutes before fluffing with a fork. This helps the grains separate nicely. Ingredient Swaps If you run out of tahini, you can use almond butter or sunflower seed butter. Both options still provide creamy texture and flavor. For lemon juice, lime juice is a great alternative. It gives a different zing to your dressing. Flavor Enhancements Want to spice it up? Add a dash of cumin or smoked paprika to the tahini dressing. A pinch of cayenne pepper can bring in heat. You can also mix in fresh herbs like dill or cilantro for more flavor. Presentation Tips Serve your salad in a large bowl. Top it with lemon wedges for a pop of color. A sprinkle of extra parsley adds freshness. You can also use a clear glass bowl to show off the colorful layers. Pairing Suggestions This salad pairs well with grilled chicken or roasted vegetables. You can also serve it with pita bread and hummus for a full meal. The flavors blend nicely, making every bite a delight. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove the natural saponins that can give it a bitter taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch. Make Ahead: This salad can be made a day in advance. Just store it in the fridge, and the flavors will deepen. Serving Suggestions: Serve with grilled chicken or chickpeas for added protein, making it a complete meal. {{image_2}} You can easily customize this salad by swapping grains. Try farro, brown rice, or even couscous. Each grain brings a different texture and taste. For vegetables, think beyond cucumber and tomatoes. Use bell peppers, carrots, or even roasted sweet potatoes. Each choice adds a unique flavor and color. Want to boost protein? Add chickpeas, black beans, or diced grilled chicken. These options make it a heartier meal. Herbs like mint or cilantro can add fresh notes. Try adding spices like cumin or smoked paprika for warmth. A dash of chili flakes can also give it a nice kick. In summer, include fresh corn or zucchini. These veggies taste great and add crunch. You can also toss in some fresh berries for a sweet twist. In winter, think about adding roasted butternut squash or Brussels sprouts. These hearty options will warm up your salad. Adding nuts like walnuts or pecans can provide crunch during colder months. - Storing Leftovers: Place leftover salad in an airtight container. This keeps it fresh in the fridge. - Best Practices: Aim to eat leftovers within three days for the best taste and texture. - How to Freeze: You can freeze the salad, but the texture may change. Store it in a freezer-safe container. - Thawing Instructions: To thaw, place the container in the fridge overnight. Stir well before serving. - Freshness Timeline: Fresh salad lasts about three days in the fridge. After that, it may lose its crunch. - Signs of Spoilage: Look for wilted greens, off smells, or a slimy texture. If you see these, it’s best to toss it. Tahini is a paste made from ground sesame seeds. It is creamy and nutty. You can find tahini in many dishes, especially in Middle Eastern cooking. It adds flavor and richness to sauces, dressings, and dips. I love using tahini in my Lemon Tahini Quinoa Salad. It brings a smooth texture that pairs well with lemon and fresh veggies. Yes, you can make this salad ahead of time! Prepare it up to two days in advance. Store it in the fridge in a sealed container. The flavors will blend nicely as it sits. Just wait to add the dressing until you are ready to eat. This will keep the salad crisp and fresh. You can use quinoa in many tasty ways! Here are a few ideas: - Quinoa Bowls: Mix cooked quinoa with vegetables, beans, and your favorite sauce. - Stuffed Peppers: Fill bell peppers with quinoa, meat, and spices, then bake. - Breakfast Porridge: Cook quinoa in milk and add fruits and nuts for breakfast. Quinoa is packed with protein and fiber. It is gluten-free and great for a healthy diet. Including quinoa in your meals can help you feel full and satisfied. This blog post covered the main ingredients for a healthy quinoa salad. You learned how to cook quinoa, make tahini dressing, and assemble your salad. We also discussed tips for perfecting your dish and explored fun variations. Plus, I shared storage tips to keep leftovers fresh. Remember, cooking is about creativity. Feel free to mix and match flavors. Enjoy your quinoa salad, and make it your own!

Lemon Tahini Quinoa Salad

A refreshing salad featuring quinoa, fresh vegetables, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
  • While the quinoa cools, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy. If it's too thick, you can add a tablespoon of water to achieve your desired consistency.
  • In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
  • Pour the tahini dressing over the salad and gently toss all the ingredients together until well combined and evenly coated with the dressing.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  • Let the salad sit for about 15 minutes to allow the flavors to meld before serving.

Notes

Serve in a large bowl with lemon wedges on the side and a sprinkle of extra parsley on top for a fresh and vibrant look.
Keyword healthy, quinoa, salad, tahini, vegan

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