Summer veggie & quinoa salad with lemon-tahini dressing
- 1 cup cooked quinoa, cooled
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 red capsicum, diced
- ½ cup fresh parsley or coriander, chopped
- ¼ cup toasted sunflower seeds
- 3 tablespoon tahini
- Juice of 1 lemon
- 1 teaspoon maple syrup
- 1–2 tablespoon warm water (to loosen dressing)
- Pinch of sea salt
- Whisk the dressing ingredients together until smooth. Adjust consistency with water.
- In a large bowl, combine quinoa, vegetables, and herbs.
- Toss with dressing, sprinkle with seeds, and serve chilled or at room temperature.
Tip: Add chickpeas or avocado for extra protein and creaminess.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
