Quinoa Salad With Tahini Dressing
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon or spatula
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1 teaspoon salt divided
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup parsley fresh chopped
- 1/4 cup mint fresh chopped
- 1/4 cup feta cheese crumbled optional
- 3 tablespoon tahini paste
- 3 tablespoon lemon juice fresh
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup or honey
- 1 small garlic clove minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper freshly ground
- 1 2–4 tablespoons water cold to thin dressing as needed
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer until the water runs clear.
- Add the quinoa, water, and 1/2 teaspoon of the salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 12–15 minutes until the quinoa is tender and the water is absorbed.
- Remove the saucepan from the heat, keep it covered, and let the quinoa sit for 5 minutes to steam.
- Uncover the saucepan, fluff the quinoa gently with a fork, and let it cool for about 10 minutes.
- While the quinoa cools, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, finely chopping the red onion, and chopping the parsley and mint.
- Place the chopped cucumber, tomatoes, red onion, parsley, mint, and feta (if using) into a large mixing bowl.
- In a medium mixing bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, cumin, remaining 1/2 teaspoon salt, and black pepper until smooth and thick.
- Gradually whisk in 2–4 tablespoons of cold water to the tahini mixture until it reaches a pourable but creamy consistency.
- Add the cooled quinoa to the large mixing bowl with the vegetables and cheese.
- Pour the tahini dressing over the quinoa mixture and gently toss with a wooden spoon or spatula until everything is evenly coated.
- Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Let the salad rest for 5–10 minutes to allow the flavors to meld before serving.
Notes
For best results, ensure the quinoa is not hot when you add the vegetables so they stay crisp and fresh, and don’t be afraid to thin the tahini dressing more than you think you need as it thickens when it hits the cool ingredients. You can prepare the quinoa and dressing a day ahead and store them separately, then assemble just before serving to keep textures vibrant. This salad holds well in the fridge for up to 3 days, though you may want to refresh it with a squeeze of lemon and a drizzle of olive oil before serving. Adjust herbs and vegetables seasonally—add bell peppers or grated carrots for crunch, or swap parsley for cilantro for a different flavor profile.
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