Gluten-Free Quinoa Salad With Creamy Tahini Dressing

By Alison Kent and The Test Kitchen

Tested till perfect

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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.5 out of5based on2 ratings. 5 user reviews.
Gluten-Free Quinoa Salad With Creamy Tahini Dressing

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

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 300300 cal
pro 9 g9g pro
total fat 16 g16g total fat
sat. fat 2 g2g sat. fat
carb 32 g32g carb
fibre 6 g6g fibre
chol 0 mg0mg chol
sodium 291 mg291mg sodium
potassium 581 mg581mg potassium
% RDI: -
calcium 99 calcium
iron 4343 iron
vit A 1212 vit A
vit C 3333 vit C
folate 4848 folate

 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 quinoa , rinsed and drained1 cup quinoa, rinsed and drained
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 cup lemon juice 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
  • 1/4 cup tahini 1/4 cup tahini
  • 1/4 cup warm water 1/4 cup warm water
  • 1 small clove garlic , minced1 small clove garlic, minced
  • 1/2 tsp ground cumin 1/2 tsp ground cumin
  • 1/4 tsp pepper 1/4 tsp pepper
  • 2 cups grape tomatoes , halved2 cups grape tomatoes or cherry tomatoes, halved
  • 1 cup diced English cucumber 1 cup diced English cucumber
  • 1 cup drained rinsed canned lentils 1 cup drained rinsed canned lentils
  • 2/3 cup chopped fresh parsley 2/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint 1/3 cup chopped fresh mint
  • 3 green onions , thinly sliced3 green 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

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