Quinoa Crunch Salad

This bright and hearty Quinoa Crunch Salad is my go to when I want something fresh filling and absolutely packed with flavor The fluffy quinoa teams up with crisp veggies crunchy seeds and a creamy lemon tahini dressing for a dish that always disappears fast from my table

The first time I served this salad my whole family was shocked it was so satisfying and not just a side Now they request it for picnics and it always ends up as the centerpiece

Ingredients

• Quinoa: adds plant protein and a fluffy base look for pre rinsed quinoa for convenience
• Water: essential for cooking the quinoa filtered water brings out a cleaner taste
• Cherry tomatoes: bring juicy pops of color choose ripe and firm tomatoes
• Cucumber: offers fresh crunch regular or Persian cucumbers work well
• Bell pepper: infuses sweetness use red or yellow for their vibrant flavor
• Shredded carrots: create extra crunch and sweetness pick firm carrots for best texture
• Baby spinach: brings leafy greens vitamins and softness choose fresh and bright green leaves
• Red onion: offers a hit of sharpness always dice finely for best flavor
• Roasted pumpkin seeds: provide toasty crunch and a dose of healthy fats make sure they are unsalted
• Sliced almonds: add nutty flavor and more crunch toast lightly for extra aroma
• Sunflower seeds: give earthy crunch opt for raw or roasted as preferred
• Fresh parsley: delivers brightness flat leaf is preferred for best flavor
• Fresh mint: offers cooling lift use only bright green mint leaves
• Tahini: creates a creamy base to the dressing choose a pourable tahini for a smooth mix
• Fresh lemon juice: brightens the whole salad fresh squeezed is always best
• Olive oil: enriches the dressing select extra virgin for best flavor
• Maple syrup or honey: adds light sweetness maple keeps it vegan use pure syrups
• Garlic: packs in flavor mince fresh garlic for full impact
• Water: helps thin the dressing adjust for pouring consistency
• Salt and black pepper: needed for seasoning always taste and adjust

Step-by-Step Instructions

Rinse and Cook Quinoa:

Rinse the quinoa thoroughly under cold running water to remove bitterness then place it in a medium saucepan with the filtered water Bring to a boil over medium heat then lower the heat and cover Simmer gently for around fifteen minutes until all water is absorbed and the quinoa grains are tender Fluff the cooked quinoa gently with a fork and set aside to cool a bit

Prep the Vegetables:

While quinoa cooks prepare your vegetables Cut cherry tomatoes in half dice cucumbers and bell peppers shred carrots chop spinach finely and dice the red onion Aim for even size pieces for the best bite Assemble all prepped veggies in a large salad bowl

Combine Proteins and Greens:

Once the quinoa has cooled slightly add it into the salad bowl with the vegetables Toss in roasted pumpkin seeds sliced almonds sunflower seeds chopped parsley and chopped mint Mix gently so you preserve the different textures and crunch

Make the Lemon Tahini Dressing:

In a small mixing bowl whisk tahini with fresh lemon juice olive oil maple syrup or honey and minced garlic Add cold water gradually while whisking until you reach a smooth runny consistency Season with salt and freshly cracked black pepper and taste for balance

Dress and Toss Salad:

Pour your dressing evenly over the quinoa and veggie mixture Use large spoons or salad tongs to gently toss and coat all ingredients Make sure every bite gets some creamy dressing Taste and adjust salt lemon or sweetness if needed

Chill and Serve:

Enjoy right away for peak freshness or cover the bowl and refrigerate up to two hours This short rest lets all the flavors meld beautifully making each forkful even tastier

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Honestly the lemon tahini dressing is my obsession I crave its creamy tanginess long after the salad is gone and my kids love eating the crunchy pumpkin seeds by the handful straight from the salad bowl

Storage Tips

This salad tastes best within two days of making Store any leftovers in an airtight container in the refrigerator If it starts to dry out add a splash of lemon juice or olive oil and toss again before serving If packing for lunch keep the dressing separate until ready to eat

Ingredient Substitutions

No maple syrup Swap in agave or date syrup not just for vegan needs but for unique sweetness Out of spinach Use chopped kale or arugula instead Pumpkin seeds missing Try extra sunflower seeds or even roasted chickpeas for crunch If nuts are a problem skip almonds altogether and double the seeds

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Serving Suggestions

Serve as a hearty main course salad with grilled tofu or chicken for anyone who wants extra protein Make it the centerpiece of a picnic spread with crusty bread and hummus or alongside a bowl of soup in cooler months For a fancier plate sprinkle pomegranate seeds or crumble a little feta over the top before serving

Salad Origins

Quinoa originated from the Andes mountains and was prized by ancient civilizations for its nutrition Today this grain blends perfectly with modern salad traditions from around the world bringing together Mediterranean style veggies with Middle Eastern inspired lemon tahini dressing for a true global mashup

Recipe FAQs

→ How can I make this salad vegan?

Use maple syrup instead of honey in the dressing to keep it completely plant-based.

→ Can I prepare the salad in advance?

Yes, you can make it ahead and refrigerate for up to 2 days. Add dressing just before serving for best texture.

→ What other vegetables work well here?

Diced radishes, snap peas, or even grated zucchini can add variety and extra crunch to this salad.

→ Are there nut-free options?

Omit the almonds or substitute with extra seeds if you wish to avoid nuts due to allergies.

→ How do I keep the quinoa from becoming mushy?

Rinse quinoa well before cooking, use the right water ratio, and allow it to cool slightly after fluffing.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check packaged items for cross-contamination if needed.