Broccoli and Quinoa Salad with Lemon-Tahini Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Quinoa:

Step 2

Rinse the quinoa under cold water.

Step 3

In a medium saucepan, combine the quinoa with 400 ml of water and a pinch of salt.

Step 4

Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

Step 5

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Step 6

Steam the Broccoli:

Step 7

While the quinoa is cooking, steam the broccoli florets for 3-4 minutes until tender-crisp.

Step 8

Immediately transfer the broccoli to a bowl of ice water to stop the cooking process and maintain vibrant color.

Step 9

Drain and set aside.

Step 10

Prepare the Dressing:

Step 11

In a bowl, whisk together tahini, lemon juice, water, olive oil, apple cider vinegar, maple syrup or honey, minced garlic, salt, and pepper until smooth. Adjust the consistency with additional water if necessary.

Step 12

Assemble the Salad:

Step 13

In a large bowl, combine the cooked quinoa, steamed broccoli, shredded carrots, shredded red cabbage, pumpkin seeds, chopped parsley, and chopped mint.

Step 14

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

Step 15

Serve:

Step 16

Divide the salad into serving bowls or plates.

Step 17

Optionally, garnish with additional pumpkin seeds or fresh herbs.

Step 18

Serve immediately or refrigerate for up to 2 days.