Best 2 Quinoa Salad With Tahini Dressing Recipes
Quinoa salad with a flavorful tahini dressing is a delicious and highly nutritious dish that can be enjoyed for lunch, dinner, or as a side dish. Tahini, made from toasted ground sesame seeds, offers a rich nutty taste that pairs perfectly with the mild flavor of quinoa, and the combination creates a balanced and satisfying meal. This salad is versatile and allows for customization with your preferred vegetables, herbs, and spices, making it a great option for those seeking a healthy and flavorful meal.
Here are our top 2 tried and tested recipes!
QUINOA SALAD WITH TAHINI DRESSING
Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.
Provided by Lille
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
- In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
- Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
- This recipe can be refrigerated up to 3 days.
- 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.
QUINOA BOWL WITH TAHINI DRESSING
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.
Tips:
- Use a variety of vegetables to add color, texture, and flavor to your salad. Some good options include cucumber, tomato, onion, bell pepper, and carrot.
- Make sure to rinse the quinoa thoroughly before cooking. This will remove any saponins, which are bitter-tasting compounds that can be found on the surface of quinoa.
- Cook the quinoa according to the package directions. Quinoa is typically cooked in a ratio of 1 cup quinoa to 2 cups water.
- Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
- While the quinoa is cooking, make the dressing. The dressing for this salad is made with tahini, lemon juice, olive oil, garlic, and cumin.
- Once the quinoa and dressing are both ready, combine them in a large bowl. Add the vegetables and parsley and toss to combine.
- Serve the salad immediately or chill it for later.
Conclusion:
This quinoa salad with tahini dressing is a delicious and healthy option for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very versatile. You can add or remove vegetables depending on your preferences, and you can also adjust the amount of dressing to taste. This salad is also a great way to use up leftover quinoa.
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