Recipes

Quinoa Salad with Lemon Tahini Dressing

This nutritious salad contains quinoa, veggies, and protein-rich eggs. The lemon tahini dressing with fresh dill adds brightness and flavour to the salad.

Serves:
2
Prep Time:
10 min
Cook Time:
25 min

Ingredients

Salad

  • ⅓ cup ( 75 mL ) dry quinoa or 1 cup cooked quinoa
  • 4 large eggs
  • 3 cups ( 750 mL ) arugula
  • 1 cup ( 250 mL ) cherry tomatoes, halved
  • 1 cup ( 250 mL ) cucumbers chopped
  • 2 radishes, thinly sliced
  • salt to taste
  • pepper to taste
  • sprigs of dill for garnish

Lemon Tahini Dressing

  • ¼ cup ( 60 mL ) tahini
  • 1 tbsp ( 15 mL ) extra-virgin olive oil
  • 3 tbsp ( 45 mL ) lemon juice
  • ½ cup ( 125 mL ) fresh dill
  • 2 cloves garlic
  • 1 tsp ( 5 mL ) honey
  • 1 tsp ( 5 mL ) white wine vinegar
  • ½ tsp ( 2.5 mL ) dijon mustard
  • 2 tbsp ( 30 mL ) water (to thin dressing)
  • salt to taste
  • pepper, to taste

Instructions

  1. Cook quinoa. Rinse dry quinoa in a sieve before transferring to a saucepan. Add ⅔ cups of water and bring to a boil. Cover saucepan and reduce heat to low. Allow quinoa to simmer for 15 minutes, or until all water has absorbed. Turn off heat and steam with cover on for 5 minutes. Fluff with a fork and set aside.

  2. Hard-boil eggs by placing them in a small saucepan and covering with an inch of water. Cover, bring to a boil, then reduce heat and allow to cook for 10-12 minutes. Drain and run with cold water to cool. Peel and slice into quarters.

  3. While ingredients cook, make lemon tahini dressing by blending all dressing ingredients in a food processor. Set aside.

  4. Add arugula, cooked quinoa, chopped tomatoes, cucumbers, and radishes to a bowl. Top with sliced hardboiled eggs and a few sprigs of dill. Drizzle dressing over top and toss to combine. Enjoy!

Notes