Best 2 Quinoa Salad With Tahini Dressing Recipes

Get ready to tantalize your taste buds with a delightful quinoa salad, bursting with a symphony of flavors and textures. This wholesome dish features protein-packed quinoa, tender roasted vegetables, and a creamy tahini dressing that brings it all together. It's a perfect balance of health and indulgence, making it an ideal choice for lunch, dinner, or a potluck gathering.

This versatile salad offers two variations to suit your preferences. The first recipe showcases roasted broccoli, red onion, and bell peppers, while the second variation swaps the roasted vegetables for fresh cucumber, cherry tomatoes, and red onion. Both options are equally delicious and offer a unique flavor experience.

The tahini dressing is the secret weapon that elevates this salad to a culinary masterpiece. Made with tahini, lemon juice, olive oil, garlic, and a hint of cumin, this dressing is creamy, tangy, and herbaceous. It beautifully complements the nutty flavor of quinoa and the sweetness of the roasted or fresh vegetables.

This quinoa salad is not only delicious but also a nutritional powerhouse. Quinoa is a complete protein, providing all nine essential amino acids. It's also a good source of fiber, iron, and magnesium. The roasted or fresh vegetables add a boost of vitamins, minerals, and antioxidants. And the tahini dressing contributes healthy fats and calcium.

With its vibrant colors, delightful flavors, and impressive nutritional profile, this quinoa salad is sure to become a staple in your healthy and delicious meals. So, let's dive into the recipes and embark on a culinary journey that will leave you satisfied and nourished.

Here are our top 2 tried and tested recipes!

QUINOA BOWL WITH TAHINI DRESSING

Quinoa Bowl With Tahini Dressing image

This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 pound broccoli, florets with tender stems, halved if large
1 red onion (8 ounces), cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed and drained
1/2 cup tahini, well stirred
1/4 cup fresh lemon juice (from 2 lemons)
2 cups packed mint leaves, plus more for serving
Sliced avocado, sliced cucumber, and lightly toasted sliced almonds, for serving

Steps:

Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing image

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Provided by Anna Stockwell

Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates

Yield Serves 4

Number Of Ingredients 25

Ingredients

For the quinoa salad:
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano
For the yogurt dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
For the grilled steak and vegetables:
1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Steps:

Make the quinoa salad:
Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
Make the yogurt dressing:
Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
Grill the vegetables and steak and assemble the salad:
Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
Do Ahead
The yogurt dressing can be chilled for up to 3 days.

Tips:

For the best quinoa salad, use fresh, high-quality ingredients. Look for quinoa that is fluffy and not too dry, and vegetables that are crisp and colorful. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount called for in the recipe.
To make the quinoa salad ahead of time, cook the quinoa and vegetables according to the recipe and let them cool completely. Then, combine all of the ingredients in a large bowl and store the salad in the refrigerator for up to 3 days. When you're ready to serve, just give the salad a good stir.
If you're looking for a vegan version of this quinoa salad, you can omit the feta cheese and use a plant-based milk in the dressing. You can also add some chopped nuts or seeds for extra crunch and flavor.
This quinoa salad is a great way to use up leftover roasted vegetables. If you have some roasted vegetables on hand, simply add them to the salad instead of cooking fresh vegetables.

Conclusion:

This quinoa salad with tahini dressing is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's packed with protein, fiber, and vitamins, and the tahini dressing adds a creamy, nutty flavor that pairs perfectly with the quinoa and vegetables. Whether you're looking for a quick and easy weeknight meal or a healthy dish to bring to a potluck, this quinoa salad is sure to please everyone at the table.

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