- Brunch
- Lunch
- Main Meal
- Salad
- Dinner
Quinoa salad with lemon tahini dressing
- 10 mins
- 15 mins
- Serves 2-6
- Gluten Free
- Super Easy
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Entertaining
- Picnic
This salad is a nutrition powerhouse that can be served as a side dish or a substantial main. Paired perfectly with a tangy lemon tahini dressing, the salad is one you’ll keep going back to again and again.
Ingredients
Salad Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 small red capsicum, chopped
- 1 medium cucumber, diced
- 200g edamame, shelled
- 1 small red onion, diced
- 1 tbsp hemp seeds
- Handful parsley, finely chopped
Dressing Ingredients:
- 1 tbsp hulled tahini
- Juice of ½ lemon
- 1 tbsp boiling water
- 1 small clove garlic, minced
Directions
- Place the quinoa and water in a medium saucepan, and bring to the boil. Once boiling, reduce heat to a simmer. Once all the water has absorbed (approximately 15-20mins), remove from the heat and let sit for 5 mins. Fluff with a fork.
- While quinoa is cooking, chop up the salad ingredients and place them all into a large mixing bowl.
- Prepare the dressing by mixing all the dressing ingredients together,
- Once the quinoa is ready, add to the bowl of salad ingredients and stir through.
- Add the dressing to the quinoa salad and stir. Top with extra hemp seeds and enjoy
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Emily Levy APD
