Tested till perfect Gluten-Free Quinoa Salad With Creamy Tahini Dressing
Gluten-Free Quinoa Salad With Creamy Tahini Dressing
Photography by Jodi Pudge

Gluten-Free Quinoa Salad With Creamy Tahini Dressing

 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.

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe4 out of 5 based on 38 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 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
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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.)

Nutritional Information Per serving: about

cal 300 pro 9g total fat 16g sat. fat 2g
carb 32g fibre 6g chol 0mg sodium 291mg
potassium 581mg

% RDI:

calcium 9 iron 43 vit A 12 vit C 33
folate 48
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