Gluten-free Quinoa Salad with Creamy Tahini Dressing

March 20, 2015
Gluten-free Quinoa Salad with Creamy Tahini Dressing

Work from home Fridays are great! I sometimes choose to work from home on Fridays to make the end of the week that much nicer. I do however actually get more work done since I have less distractions. I’m in IT and can remote into all my systems from home. Sometimes this can work to my dis-advantage, always being available is not a good idea! On the positive side I do get a healthy lunch when at home because Tricia is at home during the lunch hour and can cook something yummy.

Today she made an excellent Gluten-free Quinoa Salad with a Creamy Tahini Dressing. Quinoa is a seed and is related to other vegetables like beetroots and spinach (some of Tricia’s favorite things) The Quinoa is accompanied with cucumbers, grape tomatoes, green onions and of course lentils.

Gluten-free Quinoa Salad with Creamy Tahini Dressing
Gluten-free Quinoa Salad with Creamy Tahini Dressing
Gluten-free Quinoa Salad with Creamy Tahini Dressing

Gluten-free Quinoa Salad with Creamy Tahini Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
Ingredients
  • 1 cup quinoa rinsed and drained
  • ½ teaspoon salt
  • ¼ cup lemon juice
  • ¼ olive oil
  • ¼ tahini
  • ¼ cup warm water
  • 2 cloves garlic minced
  • 2 cups grape tomatoes halved
  • 1 cup English cucumber diced
  • 1 cup cooked lentils
  • ⅔ cup chopped parsley
  • ⅓ cup chopped mint
  • 3 green onions sliced
Instructions
  1. In saucepan bring quinoa, half the salt and 2 cups of water to boil over high heat. Reduce heat ,cover and simmer until no liquid remains and quinoa is tender about 15 minutes. Let cool.
  2. In a large bowl whisk together lemon juice, oil, tahini, warm water, garlic, cumin, pepper and remaining salt.
  3. Stir in quinoa, tomatoes, cucumbers, lentils, parsley, mint and green onions. Tossing to coat in dressing.

No Comments

Leave a Reply