Lemon Tahini Quinoa Salad (WFPBNOGF)*
Yields
Makes 6 - 8 servings
Ingredients
FOR THE SALAD
2 cups water
1 cup quinoa, uncooked
1/2 red onion, finely diced
1 cup chopped broccoli
1 medium red pepper, seeded and diced
1 medium yellow pepper, seeded and diced
2 tomatoes, diced
1 15-ounce can chickpeas
FOR THE SAUCE
1/4 cup tahini
3 Tbsp fresh lemon juice
2 Tbsp hot water
2 Tbsp (low sodium) tamari (soy sauce)
2 tsp sweetener (like maple syrup or agave)
1 tsp powdered garlic
Sea salt to taste
Directions
- Heat 2 cups water and quinoa until boiling in a medium saucepan over high heat. Reduce heat to medium-low and simmer until water is absorbed and the quinoa fluffs up, about 15 minutes. Quinoa is done when it is tender and there is a pop to each bite. Drain water and place quinoa in a mixing bowl.
- Add onion, broccoli, peppers, tomatoes, and chickpeas.
- To make the sauce, whisk together all the ingredients.
- Add the sauce to the cooked quinoa and vegetables.
- Serve garnished with a bit of cilantro.
Notes
This salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal.
For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels.
