Quinoa Salad With Tahini Dressing Recipes

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QUINOA SALAD WITH TAHINI DRESSING



Quinoa Salad With Tahini Dressing image

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

Provided by Lille

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup quinoa, rinsed and drained
1/2 teaspoon salt, divided
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons warm water
1/4 cup tahini
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon aleppo pepper
2 cups grape tomatoes, halved (can sub cherry tomatoes)
1 cup English cucumber, diced
2/3 cup parsley, chopped
1/3 cup of fresh mint, chopped
3 green onions, thinly sliced

Steps:

  • Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
  • In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
  • Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
  • This recipe can be refrigerated up to 3 days.
  • The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

QUINOA BOWL WITH TAHINI DRESSING



Quinoa Bowl With Tahini Dressing image

This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 45m

Number Of Ingredients 9

1 pound broccoli, florets with tender stems, halved if large
1 red onion (8 ounces), cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed and drained
1/2 cup tahini, well stirred
1/4 cup fresh lemon juice (from 2 lemons)
2 cups packed mint leaves, plus more for serving
Sliced avocado, sliced cucumber, and lightly toasted sliced almonds, for serving

Steps:

  • Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
  • In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
  • Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.

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  • Start by cooking the quinoa. Rinse the quinoa in a fine-mesh colander for a couple of minutes under running water. In a medium-size saucepan bring two cups of water to the boil and add a pinch of salt and the rinsed quinoa. Bring the quinoa to the boil, lower the heat and let simmer for 10 to 15 minutes stirring occasionally. Quinoa varies in size so it is important to try it after ten minutes to make sure you don’t overcook it. You don’t want mushy quinoa. If any water remains after the quinoa is cooked, drain it in the fine-mesh colander and let the quinoa cool down a little. I do not cover my quinoa while cooking.
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