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: Katie of Veggie and the Beast
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
Heat the olive oil over medium heat in a large sauce pan. Cook the garlic in the oil until fragrant (about a minute).
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.
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.
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/