Healthy Quinoa Salad with Oil-Free Tahini Dressing

Name: Healthy Quinoa Salad with Oil-Free Tahini Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup quinoa (uncooked); 1.75 cups water; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, diced; 1/4 red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup shiitake mushroom; 1/4 cup slivered almonds, (optional for crunch); 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; 1 teaspoon maple syrup (or to taste); Black pepper, to taste; 3-5 tablespoons water (to thin to desired consistency)

7 steps

Prep:15minCook:15min

Hey Veginners, I’ve got just the recipe for you! A delicious Quinoa Salad with Homemade Oil-Free Tahini Dressing that’s as nourishing as it is tasty. This salad is perfect for those seeking a hearty lunch or a light dinner, packed with protein and vibrant veggies. Optionally, adding lettuce to your Quinoa Salad will bring a lovely crisp texture and a fresh flavor. It’s a great way to bulk up the salad and make it even more refreshing. 🌱🥗 Here are a few types of lettuce you might consider: Romaine: Crisp and sturdy, it holds up well with hearty ingredients like quinoa. Arugula: Adds a peppery kick, which would complement the flavors in your salad. Spinach: Offers a mild taste and packs in extra nutrients. Mixed Greens: For a variety of textures and flavors. Just chop or tear the lettuce into bite-sized pieces and mix it into the salad at the same stage you'd add the other vegetables. If you’re planning to store the salad or serve it later, you might want to add the lettuce last to keep it as fresh and crisp as possible. Let’s get started with the recipe! 🌿🥗

Updated at: Tue, 16 Apr 2024 22:29:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories319.5 kcal (16%)

Total Fat14.2 g (20%)

Carbs40.1 g (15%)

Sugars4.9 g (5%)

Protein11.5 g (23%)

Sodium26.4 mg (1%)

Fiber7.1 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupquinoa

uncooked

1 ¾ cupswater

1 cupcherry tomatoes

0.25red onion

¼ cupfresh parsley

chopped

¼ cupfresh mint

chopped

¼ cupshiitake mushroom

¼ cupalmonds

slivered, optional for crunch

¼ cuptahini

2 tablespoonslemon juice

1garlic clove

minced

1 teaspoonmaple syrup

or to taste

black pepper

to taste

3 tablespoonswater

to thin to desired consistency

Instructions

Step 1

Rinse the quinoa under cold water to remove any bitterness.

Step 2

Bring 1.75 cups of water to a boil in a medium saucepan, then add the quinoa. Reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.

Step 3

In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup, and black pepper. Add water one tablespoon at a time until the dressing reaches your preferred consistency.

Step 4

In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.

Step 5

Drizzle the tahini dressing over the salad and toss to combine. Adjust seasoning as needed.

Step 6

Garnish with shiitake bacon or chopped almonds for added texture and flavor.

Step 7

Serve immediately or chill in the fridge to let flavors meld together.

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