Fresh Veggie Quinoa Salad with Lemon Tahini Dressing
 
Prep time
Cook time
Total time
 
A fresh, bright quinoa salad packed with veggies and covered in a tangy lemon tahini dressing.
Author:
Recipe type: Vegan, Gluten Free, Salad, Healthy
Serves: 4
Ingredients
Quinoa Salad
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ red onion, chopped and divided
  • 1 cup quinoa (I used tri-color quinoa, but any kind will do)
  • ½ teaspoon kosher salt
  • 3 tablespoons chopped fresh thyme
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 tomato, diced
  • 1 15-ounce can garbanzo beans (aka chickpeas), rinsed and drained
  • ½ cup slivered almonds, toasted if desired
Lemon Tahini Dressing
  • ¼ cup tahini (sesame seed paste)
  • ¼ cup water
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly-ground pepper
  • 1 tablespoon olive oil
Instructions
  1. Heat the olive oil over medium heat in a large sauce pan. Cook the garlic in the oil until fragrant (about a minute).
  2. Add half of the onions and cook until translucent. Pour in the quinoa and toast for 2-3 minutes, then add 2 cups water, salt, and thyme. Bring to a boil, then reduce to low, cover, and let simmer for 15 minutes.
  3. For the dressing, pulse the tahini, water, lemon, garlic, salt and pepper in a food processor until smooth. Slowly add the olive oil while the processor is running.
  4. Add the chopped vegetables (including the remaining raw red onions*), garbanzo beans, and almonds to the cooked quinoa, then pour the dressing over the mixture. Stir well and serve.
Notes
I like the crunch, sweetness, and color of the raw red onions, but if you're not a fan, simply add all of the chopped onion to the pot with the oil and garlic before adding the quinoa.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/03/07/fresh-veggie-quinoa-salad-with-lemon-tahini-dressing/