Lemon Tahini Quinoa Salad
Disease will never overwhelm you if your determination to be healthy is strong enough.
Lemon Tahini Quinoa Salad
Servings: 6
Ingredients
For the Salad
- 2 cups Water
- 1 cup Quinoa, uncooked
- ½ Red onion, finely diced
- 1 cup Broccoli, chopped
- 1 medium Red bell pepper, seeded and diced
- 1 medium Yellow bell pepper, seeded and diced
- 2 Tomatoes, diced
- 1 15-oz Can chickpeas
For the Sauce
- ¼ cup Tahini
- 3 tbsp. Fresh lemon juice
- 2 tbsp. Hot water
- 2 tbsp. Tamari (low sodium)
- 2 tsp Sweetener
- 1 tsp Garlic powder
- Sea salt to taste
Instructions
- Heat 2 cups water and quinoa until boiling in medium saucepan over high heat. Reduce heat to medium-low and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when it is tender and there is a pop to each bite. Drain water and place quinoa in mixing bowl.
- Add onion, broccoli, peppers, tomatoes, and chickpeas.
- To make the sauce, whisk together all the ingredients.
- Add the sauce to the cooked quinoa and vegetables.
- Serve garnished with a bit of cilantro.
Notes
For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh corn.
This salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal.