Gluten-Free Mediterranean Quinoa Salad with Lemon-Tahini Dressing

This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with fresh vegetables, herbs, and a zesty lemon-tahini dressing for a delightful balance of flavors. It's packed with protein and fiber, making it a nutritious option that meets gluten-free dietary requirements. The addition of olives and feta adds a traditional Mediterranean touch, while the creamy tahini dressing provides a modern flair.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese (if using), parsley, and mint.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
4. Once the quinoa has cooled, add it to the large bowl with the vegetables and herbs. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for an hour to allow flavors to meld.