Fresh and Zesty: Quinoa Salad with Lemon-Tahini Dressing

Looking for a delicious, healthy meal to kick off your Meatless Monday? This Quinoa Salad with Lemon-Tahini Dressing is packed with flavor, easy to make, and loaded with nutrients. It’s a perfect dish to help you manage food costs while nourishing your body! This recipe is a great side dish, but we will enjoy it as the main course today.

Why Quinoa?

Quinoa is often called a “superfood,” and for good reason! It’s a complete protein containing all nine essential amino acids, making it a great plant-based option. It’s also high in fiber, magnesium, iron, and antioxidants. The best part? Quinoa is naturally gluten-free, making it an ideal grain for those with gluten sensitivities.

Cooking Quinoa Perfectly:

1. Rinse 1 cup of quinoa under cold water to remove its natural coating, which can taste bitter.
2. Add it to a pot with 2 cups of water or vegetable broth for flavor.
3. Bring it to a boil, reduce heat, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

Tahini: The Star of Your Dressing

Tahini, made from ground sesame seeds, adds a rich, creamy texture to any dish. It’s full of healthy fats, vitamins, and minerals like calcium and iron, making it an excellent ingredient for a plant-based diet. In this salad, tahini provides a velvety base for the lemony dressing, which enhances the freshness of the vegetables and quinoa.

Recipe: Quinoa Salad with Lemon-Tahini Dressing

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Water to thin, as needed

Instructions:

1. Combine the cooked quinoa, chickpeas, cucumber, tomatoes, red onion, and parsley in a large bowl.
2. Whisk together the tahini, lemon juice, garlic, olive oil, salt, and pepper in a separate small bowl. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or store in the fridge for up to 3 days for an easy lunch or dinner.

Meatless Mondays and Your Wallet

Participating in Meatless Mondays can do more than benefit your health—it can also help reduce your weekly grocery bill. By cutting back on meat, which tends to be one of the more expensive items in your cart, you can focus on affordable, nutrient-rich ingredients like quinoa, legumes, and seasonal vegetables. Not only will you save money, but you’ll also reduce your environmental footprint.

Incorporating more plant-based meals like this quinoa salad can be an easy, budget-friendly way to keep your meals exciting and nutritious. Plus, the leftovers are perfect for lunch the next day, making your weekly meal planning a breeze!

With Peace & Love,

Renee