Quinoa Salad with Lemon Tahini
1 cup dry quinoa
2 cups water or broth
1 15-oz. can garbanzo beans, drained and rinsed
½ cup cucumber, diced
1 cup cherry tomatoes, sliced in half
3 Tbsp. fresh parsley, chopped
Mixed salad greens
2 Tbsp. feta cheese, crumbled (optional)
1 garlic clove, minced
¼ cup tahini (sesame seed paste)
Zest of 1 lemon
¼ cup fresh lemon juice
2 Tbsp. extra-virgin olive oil
2 Tbsp. hot water
Pinch sea salt
- In a medium saucepan, combine quinoa and water or broth and bring to a boil.
- Reduce heat and simmer about 15 minutes until quinoa fluffs up.
- Meanwhile, whisk together garlic, tahini, lemon zest and juice, olive oil, and salt. Add hot water to thin as necessary. Set aside.
- Toss cooled quinoa, garbanzo beans, cucumber, tomato, and parsley with the dressing. Serve over mixed salad greens with feta cheese on top.
450 calories, 20.6 g total fat (3.3 g saturated fat), 4 mg cholesterol, 308 mg sodium, 54.3 g total carbohydrate, 16.9 g protein