Quinoa Super Salad with Lemon Tahini Dressing
This mixed vegetable quinoa salad is delicious and substantial, so can act as a main dish or side dish, and it goes perfectly with this lemon, tahini and mustard dressing. The salad has a mix of different vegetables, plus nuts and seeds for that crunch and protein. Topped with fresh herbs it has a real outdoor eating summer feel!
Servings: 4
Ingredients
Quinoa Salad
- 250 g uncooked quinoa
- 1 cup Olives (destoned)
- 2 teaspoon salt
- 1 teaspoon pepper
- Zest of 1 unwaxed lemon
- 4 cloves garlic, crushed
- ⅔ cup Sundried tomatoes, chopped
- 2 cups steamed broccoli, chopped
- 2 cups cooked butternut squash, chopped into cubes
- ½ cup Walnuts, chopped
- Handful radishes, chopped
- ½ cup Toasted pumpkin, sunflower seeds and pinenuts
- 2 teaspoon smoked paprika
- Handful fresh, chopped Parsley / coriander
Dressing
- Zest of 1 unwaxed lemon
- Juice of 2 lemons
- 1 tablespoon tahini
- 2 teaspoon wholegrain mustard or dijon mustard
- 2 cloves garlic, crushed
- 1 teaspoon salt
- Pinch Black Pepper
- 2 tablespoon apple cider vinegar (other vinegar will also work) plus more if needed
- Extra water, if required (depends on how strong you want the dressing)
Instructions
Quinoa Salad
- Cook the quinoa as per the instructions. Put into a large serving dish or salad bowl.
- Add all other ingredients and mix in gently except the toasted seeds, smoked paprika and parsley.
- Top the mix by sprinkling the toasted seeds, smoked paprika and parsley on the top.
Dressing
- Mix all ingredients together except the extra apple cider vinegar and the extra water.
- Depending on how thick / watery you like the dressing, and how much you like the sourness of vinegar, add some extra vinegar and / or water until it is your desired consistency.