Mediterranean Quinoa Salad with Lemon-Tahini Dressing

This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with crisp vegetables, creamy feta cheese, and a zesty lemon-tahini dressing. The flavors are bright and refreshing, making it a perfect dish for a light lunch or side. It's vegetarian and can easily be made vegan by omitting the cheese, ensuring it meets various dietary preferences.

Ingredients:

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

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, feta cheese (if using), parsley, and mint.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach the desired consistency.
4. Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
5. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.