Vegan Quinoa Salad

This vibrant Vegan Quinoa Salad combines protein-packed quinoa with a medley of fresh vegetables and a zesty lemon-tahini dressing, making it a satisfying and nutritious meal. Perfect for a light dinner or a refreshing lunch, this salad is both filling and bursting with flavor.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 cup, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Tahini - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the vegetables: chop the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
4. In a small bowl, whisk together the olive oil, tahini, lemon juice, minced garlic, salt, and black pepper until smooth.
5. Once the quinoa is cooked, let it cool for a few minutes before fluffing with a fork.
6. In a large bowl, combine the cooked quinoa, chopped vegetables, and dressing. Toss gently to combine all ingredients.
7. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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