Our Recipes

  • Brunch
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  • Main Meal
  • Salad
  • Dinner

Quinoa salad with lemon tahini dressing

  • 10 mins
  • 15 mins
  • Serves 2-6
  • Entertaining
  • Gluten Free
  • Kid Friendly
  • Nut Free
  • Oil Free
  • Picnic
  • Refined Sugar Free
  • Super Easy

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.

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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

  1. 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.
  2. While quinoa is cooking, chop up the salad ingredients and place them all into a large mixing bowl.
  3. Prepare the dressing by mixing all the dressing ingredients together,
  4. Once the quinoa is ready, add to the bowl of salad ingredients and stir through.
  5. Add the dressing to the quinoa salad and stir. Top with extra hemp seeds and enjoy

Chef's Tips

  • Mix up the herbs! Mint or coriander work well in this salad as well.
  • This dish is light, refreshing, and perfect for entertaining. It pairs well with dishes such as Lentil and walnut stuffed cauliflower and Herb and walnut stuffed mushrooms.
Emily Levy APD
Emily Levy APD