Quinoa Salad with Lemon-Tahini Dressing Recipe
Article By: Anonymous
Quinoa is a nutrient-dense grain-like seed that originates from the Andean region of South America. Known for its versatility and mild, nutty flavor, it is often cooked and used as a substitute for rice or couscous. Quinoa is unique among grains because it is a complete protein, containing all nine essential amino acids, making it an excellent choice for vegetarians and vegans. Additionally, it is rich in fiber, vitamins, and minerals, including magnesium, iron, and B-vitamins. Gluten-free and easy to prepare, quinoa can be enjoyed in salads, soups, and as a side dish, contributing to a healthy and balanced diet. Learn the easy recipe .
Ingredients
- For the Quinoa:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/4 red onion, finely chopped
- 1 cup cooked chickpeas (canned or boiled)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 1/4 cup water (adjust for desired thickness)
- Juice of 1 large lemon
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1-2 tablespoons maple syrup or honey (to taste)
- Salt and pepper, to taste
Method
Step 1: Cook the Quinoa
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness (saponins).
- In a medium saucepan, combine rinsed quinoa, 2 cups of water, and 1/2 teaspoon salt.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
Step 2: Prepare the Salad Ingredients
- While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and prepare the chickpeas.
- In a large mixing bowl, combine the chopped vegetables, chickpeas, and cooled quinoa. Gently mix to combine.
Step 3: Make the Lemon-Tahini Dressing
- In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, olive oil, and maple syrup/honey.
- Adjust the consistency with more water, if needed. Season with salt and pepper to taste.
Step 4: Assemble the Salad
- Drizzle the lemon-tahini dressing over the quinoa salad.
- Toss gently until everything is well coated.
- If using, sprinkle the crumbled feta cheese on top.
Step 5: Serve
- Serve immediately or cover and refrigerate for 30 minutes to allow the flavors to meld.
- The salad can be stored in the refrigerator for up to 3 days.
Chef’s Tips:
- Quinoa can be cooked ahead of time and stored in the refrigerator for up to a week.
- Feel free to customize the salad with your favorite vegetables (like avocados, carrots, or spinach) or add proteins such as grilled chicken or shrimp.
- For a vegan option, omit the feta cheese or substitute with a vegan cheese.
Conclusion
Quinoa stands out as a highly nutritious and versatile grain that has gained global recognition for its health benefits and culinary flexibility. As a complete protein, it provides all nine essential amino acids, making it an excellent dietary choice for vegetarians and vegans. Rich in fiber, vitamins, and minerals, quinoa supports overall health and can be an important component in weight management, heart health, and digestive wellness. Its adaptability in a variety of dishes—from salads to soups to baked goods—makes it a staple in many kitchens. Furthermore, the sustainable cultivation of quinoa contributes positively to agricultural diversity, providing economic opportunities for farmers in its native regions. As more people become aware of its benefits, quinoa is likely to continue its rise in popularity as a superfood, affirming its place not just in health-conscious diets, but also in global cuisine.
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