Gluten-Free Quinoa Salad With Creamy Tahini Dressing
Gluten-Free Quinoa Salad With Creamy Tahini DressingPhotography by Jodi Pudge
- Portion size: 4 to 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 300 |
| pro | 9 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 291 mg |
| potassium | 581 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 43 |
| vit A | 12 |
| vit C | 33 |
| folate | 48 |
The amount of water you need to cook quinoa varies, so check package instructions for best results. For a twist, top the salad with toasted slivered almonds.
Ingredients
- 1 cup 1cupquinoa, rinsed and drained
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cuplemon juice
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/4 cup 1/4cuptahinitahini
- 1/4 cup 1/4cupwarm water
- 1 1small clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspground cumin
- 1/4 tsp 1/4tsppepper
- 2 cups 2cupsgrape tomatogrape tomatoes or cherry tomatoes, halved
- 1 cup 1cupdiced English cucumber
- 1 cup 1cupdrained rinsed canned lentils
- 2/3 cup 2/3cupchopped fresh parsley
- 1/3 cup 1/3cupchopped fresh mint
- 3 3green oniongreen onions, thinly sliced
Preparation
In saucepan, bring quinoa, half of the salt and 2 cups water to boil over high heat; reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes. Let cool.
In large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, pepper and remaining salt. Stir in quinoa, tomatoes, cucumber, lentils, parsley, mint and green onions, tossing to coat. (Make-ahead: Cover and refrigerate for up to 3 days.)
Source : Canadian Living Magazine: May 2011
