Celebrate the flavors of summer with our Summer Vegetable and Quinoa Salad topped with a zesty Lemon-Tahini Dressing. This dish combines a medley of crisp vegetables and protein-rich quinoa, making it a perfect, light yet filling lunch that's ideal for hot summer days.
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Lunch
4
20 minutes
15 minutes
300
Celebrate the flavors of summer with our Summer Vegetable and Quinoa Salad topped with a zesty Lemon-Tahini Dressing. This dish combines a medley of crisp vegetables and protein-rich quinoa, making it a perfect, light yet filling lunch that's ideal for hot summer days.
1 cup quinoa, rinsed
2 cups water
1 cucumber, diced
1 bell pepper (any color), diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 avocado, diced
1/4 cup tahini
Juice of 1 lemon
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
Water to thin the dressing
In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
In a large bowl, combine cooled quinoa, cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint.
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water as needed to achieve a pourable consistency.
Drizzle the dressing over the salad and toss to combine.
Gently fold in diced avocado.
Serve chilled or at room temperature.
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