Description
This vibrant Mediterranean Quinoa Salad is a delightful explosion of fresh flavors and satisfying textures, perfect for a light lunch or a substantial side dish. Packed with colorful vegetables and a zesty lemon tahini dressing, it’s a healthy and utterly delicious way to brighten your table. Ingredients are separated by newlines. Instructions are separated by double newlines. Notes are extracted from the ‘Recipe Tips’ section and separated by double newlines. Quantities are exact.
Ingredients
For the Creamy Lemon-Tahini & Dill Dressing:
1–2 teaspoons lemon zest optional
1 small clove of garlic
⅓ cup tahini
2 tablespoons freshly juiced lemon juice
1 tablespoon vinegar white or apple cider
1–2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup chopped fresh dill
⅓ cup water
For the Salad:
3 cups quinoa cooked
1 ½ cups chickpeas cooked
1 large red bell pepper
½ english cucumber
½ pint grape tomatoes about 1.25 cups
½ cup kalamata olives
3 tablespoons red onion minced
½ teaspoon sea salt or to taste
Instructions
For the Dressing:
Combine all dressing ingredients except the water in a bowl or jar. Stir them together well. Gradually add water, a little at a time, stirring until the dressing is smooth and creamy. It might clump initially but will smooth out. Add more water if you want a thinner dressing.
For the Salad:
It’s best to use cooled leftover quinoa for this salad.
If using canned chickpeas, drain and rinse them.
Cut the red bell pepper in half, remove the stem and seeds, and dice it into small -1/2 inch pieces.
Dice the cucumber into pieces similar in size to the bell pepper.
Quarter the grape tomatoes by cutting them in half, then cutting those halves in half again.
If your kalamata olives have pits, remove them, then cut the olives into quarters.
Finely mince about 1/2 of a medium red onion.
Mix all the salad ingredients together in a large bowl. Taste and add more salt or lemon juice if desired.
Serve the salad as is, or over a bed of chopped arugula.
Notes
Don’t Overcook Quinoa: Be sure to watch the quinoa while it cooks; overcooked quinoa can become mushy, affecting the salad’s texture.
Prep Ahead: Chop your vegetables ahead of time to make assembly even quicker. Store them in separate airtight containers in the refrigerator.
Dressing Consistency: Tahini can vary in thickness. Feel free to add a little more water to the dressing if you prefer a thinner consistency.
Seasoning is Key: Taste your salad and dressing before serving. Don’t be shy with salt and pepper; they enhance all the fresh flavors.
- Prep Time: Approximately 30 minutes active time
- Category: Salad
- Cuisine: Mediterranean