quinoa crunch salad (Print Version)

A vibrant grain salad with vegetables, crunchy seeds, herbs, and lemon-tahini dressing. Great for light meals.

# Ingredients:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups water

→ Vegetables & Greens

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup bell pepper (red or yellow), diced
06 - 1/2 cup shredded carrots
07 - 2 cups baby spinach, chopped
08 - 1/4 cup red onion, finely diced

→ Crunch & Extras

09 - 1/3 cup roasted pumpkin seeds (pepitas)
10 - 1/4 cup sliced almonds, toasted
11 - 2 tablespoons sunflower seeds

→ Fresh Herbs

12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh mint, chopped

→ Lemon-Tahini Dressing

14 - 1/4 cup tahini
15 - 3 tablespoons fresh lemon juice
16 - 1 tablespoon olive oil
17 - 1 tablespoon maple syrup or honey
18 - 1 clove garlic, minced
19 - 2–3 tablespoons water, to thin
20 - Salt and black pepper, to taste

# Steps to Follow:

01 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until all water is absorbed and quinoa is tender. Fluff with a fork and allow to cool slightly.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, bell pepper, shredded carrots, chopped spinach, and red onion.
03 - Add the cooled quinoa, roasted pumpkin seeds, toasted sliced almonds, sunflower seeds, chopped parsley, and chopped mint to the vegetable mixture.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2–3 tablespoons water until smooth. Season with salt and black pepper to taste.
05 - Pour dressing over the salad ingredients and toss gently until well combined. Taste and adjust seasoning as needed.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Additional Notes:

01 - Add diced radishes or snap peas for extra crunch.
02 - Substitute maple syrup for honey to make the salad fully vegan.
03 - Feta or goat cheese may be added for a non-vegan option.
04 - Store leftovers in an airtight container in the refrigerator for up to 2 days.

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