Monday, June 16, 2014
Crunchy Quinoa Salad with Tahini Vinaigrette
With summer just a week away, I've been making a list of healthy and filling salads I can make ahead on weekends and keep in the fridge for easy lunches all week long. Not just plain old lettuce type salads, though. I needed something heartier that would hold up over a few days and be satisfying.
To me, the mark of a great recipe is one that I want to make again immediately after I've finished eating it. And this salad has been on perpetual re-make for the last couple of weeks. Enjoy!
1/2 Cup quinoa
3/4 Cup water
1/2 Cup shredded carrots
1/2 Cup broccoli florets, chopped small
1/4 Cup chopped scallions
1/4 Cup sunflower seeds
1 Cup baby spinach leaves
2 Tablespoons olive oil
1 Tablespoon prepared tahini sauce
2 Teaspoons lemon juice
1 Teaspoon mayonnaise
1 Clove garlic, peeled and minced
Salt & pepper to taste
Prepare the vinaigrette by combining the olive oil, tahini sauce, lemon juice, mayonnaise and garlic in a bowl and whisking together. Season to taste with salt and pepper.
Add the carrots, broccoli and scallions to the cooked quinoa. Pour on the vinaigrette and toss to combine. Fold in the spinach leaves and finish with the sunflower seeds. This salad may be served warm or at room temperature. Makes 4 side dish servings or 2 meal sized servings.