Quinoa Salad with Creamy Tahini Dressing

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  • prep time 15 min
  • total time 30 min
  • serves 8 servings
Quinoa Salad with Creamy Tahini Dressing

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 cups (500 mL) vegetable broth

2 cups (500 mL) small broccoli florets

⅓ cup (75 mL) plain yogurt

¼ cup (60 mL) each tahini and lemon juice

2 tablespoons (30 mL) olive oil

1 clove garlic, minced

½ teaspoon (2 mL) salt

¼ teaspoon (1 mL) pepper

2 cups (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.

2. 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. Tip: Greek-style yogurt is too thick to use here – choose a regular or Balkan-style plain yogurt.

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