Description
A nourishing and refreshing quinoa salad topped with a creamy tahini yogurt dressing. Perfect for a light lunch or side dish!
Ingredients
Scale
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 cups spinach or kale
- 3 tbsp tahini paste
- 1/2 cup plain yogurt (Greek preferred)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water; bring to boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
- Chop cucumber and halve cherry tomatoes. Slice avocado just before serving.
- For the dressing, whisk together tahini paste, yogurt, lemon juice, and olive oil in a bowl until smooth.
- In a large bowl, combine cooked quinoa, spinach or kale, cucumber, tomatoes, and avocado. Drizzle with tahini yogurt dressing.
- Serve in individual bowls or on a platter; season with salt and pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute other veggies based on your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg