Greek Lemon-Tahini Quinoa Salad

This is a really filling “salad” that is different from the usual green salad.  It also holds up well in the fridge for a couple of days so it’s good as leftovers.

Greek Lemon-Tahini Quinoa Salad

Ingredients:

Finished product

-1 cup uncooked quinoa

-1/2 cucumber, diced small

-1 small red onion, sliced very thinly

-1 ½ cups cherry or grape tomatoes, halved

-2 scallions, sliced thinly

-1 red bell pepper, diced small

-1/2 cup pitted Kalamata olives

-6 cups baby spinach or baby field greens of your choice

-1/2 cup pickled Italian hot peppers, halved and stems discarded (optional)

Ingredients for dressing:

-1/3 cup tahini

-2 cloves garlic

-2/3 cup water

-3 tbsp. lemon juice

-4 tbsp. ground flax seed

-1 tbsp. miso paste

-1/4 cup nutritional yeast flakes

Method:

In a saucepan, boil 2 cups of water with 1 tsp. salt and ¼ tsp. fresh black pepper. Once boiling, add quinoa, stir, and turn heat down to medium.  Cook for about 15-17 minutes, until quinoa has absorbed all of the water and is cooked through.

Meanwhile, chop all the veggies and throw together in a large bowl.  In a blender or food processor, process the dressing ingredients until very smooth.  Taste and add salt and pepper if desired.

Veggies mixed in bowl before sauce, greens and tahini

Once quinoa is done cooking, combine with the veggies and fluff.  Then pour dressing on the whole thing and mix well.  Enjoy!  Can be served at room temperature or chilled.