I mentioned in a different post how there’s this restaurant that I like to sit at and work sometimes, and one of the few things on their menu that I can eat is this salad. I previously shared the recipe for one of its components, sweet and sour quick pickled beets, which has gotten wonderful reviews from people who tried them out.
I had guests this weekend, and one of the things I served for dinner was this quinoa salad. Their response was “I’ve never liked quinoa before but this is delicious” and “Can I have seconds?” What is especially nice about it is it is super easy to make, pretty frugal too, and looks fancy. Win win situation for all.
This recipe is vegan and gluten free, and somewhat allergy friendly (as long as you aren’t allergic to sesame or nuts). I highly recommend it.
I’ve given instructions for one serving of this salad, but the exact proportions are really not important, and you can play around with it and make a much larger dish just by increasing amounts of each item.
Quinoa and Beet Salad with Tahini Dressing Recipe — Vegan, Easy, and Delicious
Ingredients:
1 cup cooked quinoa
1/2 cup quick pickled beets
1/3 cup tahini paste
1 teaspoon lemon juice
1/4 tsp salt
1/3 cup water
1/2 a scallion
Almond slivers to garnish (optional)
Instructions:
1. Cook your quinoa by first rinsing it, and then cooking it with 1 1/2 cups water for every 1 cup quinoa. Let cool.
2. Top with strained quick pickled beets.
3. Mix tahini paste with lemon juice and salt, then add in the water slowly, mixing constantly. It will first thicken up and then it will thin out again.
4. Drizzle on top of the quinoa and beets.
5. Chop scallions and sprinkle on top.
6. Sprinkle almond slivers on top.
7. Serve.
Enjoy!
Are you a fan of quinoa? What is your favorite way to eat it? Does this look like a recipe you’d try?
