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Lemon Tahini Quinoa Salad

Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: Whole-Food
Keyword: Chickpeas, Quinoa, Salad, Tahini
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.