Mediterranean Quinoa Salad with Lemon-Tahini Dressing

This vibrant Mediterranean Quinoa Salad combines the wholesome goodness of quinoa with fresh vegetables like cucumbers, tomatoes, and bell peppers, all tossed in a zesty lemon-tahini dressing. The dish is not only colorful and refreshing but also packed with nutrients, making it a heart-healthy choice. The protein-rich quinoa and fiber from the veggies contribute to a balanced meal, while the tahini adds a creamy texture without dairy.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 1/4 cup olives, sliced
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.
2. In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, parsley, and olives.
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. Once the quinoa is cooked, let it cool slightly before adding it to the vegetable mixture.
5. Pour the dressing over the salad and toss to combine. Adjust seasoning with salt and pepper as needed.
6. Serve chilled or at room temperature.