Gluten-Free Quinoa Salad With Creamy Tahini Dressing

Gluten-Free Quinoa Salad With Creamy Tahini Dressing 580 Author: Canadian Living Credits: Gluten-Free Quinoa Salad With Creamy Tahini Dressing 580

?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.

  • Portion size 6 servings

Ingredients

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

Method

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 facts Per serving: about

  • Sodium 291 mg
  • Protein 9 g
  • Calories 300.0
  • Total fat 16 g
  • Potassium 581 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 32 g

%RDI

  • Iron 43.0
  • Fibre 0.0
  • Folate 48.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gluten-Free Quinoa Salad With Creamy Tahini Dressing

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