Quinoa Salad with Creamy Tahini Dressing
- prep time15 min
- total time 30 min
- serves 8
Looking for a light and refreshing dish? This quick and easy quinoa salad recipe makes for a tasty, healthy lunch.
Courtesy of Alison Kent
1 cup (250 mL) quinoa, rinsed and drained
2 cup (500 mL) vegetable broth
2 cup (500 mL) small broccoli florets
⅓ cup (75 mL) plain yogurt
¼ cup (60 mL) each tahini and lemon juice
2 Tbsp (30 mL) olive oil
1 clove garlic, minced
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 cup (500 mL) halved cherry tomatoes
2 stalks celery, thinly sliced
2 green onions, thinly sliced
1 cup (250 mL) diced Black Diamond Marble Cheese (about 4 oz/125 g)
1. In a saucepan, bring quinoa and all but 2 tbsp (30 mL) of the broth to a boil over high heat; reduce heat, cover and simmer for 13 minutes. Add broccoli to pot on top of quinoa (don’t stir in) and cover; cook until no liquid remains, quinoa is tender and broccoli is tender-crisp, about 2 minutes. Transfer to a large bowl; let cool.
In a small bowl, whisk together yogurt, tahini, lemon juice, olive oil, the remaining 2 tbsp (30 mL) of broth, the garlic, salt and pepper; stir into quinoa and broccoli, along with tomatoes, celery and green onions. Stir in cheese just before serving.