Mediterranean Quinoa Salad with Ginger Tahini Dressing
This light, fresh quinoa salad is filled with cucumber, pomegranate, avocado, and feta cheese. It's the perfect compliment to falafel or gyros.
Servings: 10 servings
- 1½ cups quinoa uncooked
- 4½ cups water divided
- 1 Tbsp apple cider vinegar
- 1 cup English cucumber diced
- ¾ cup Italian parsley chopped
- 1 avocado diced
- 1 pomegranate
- ½ cup feta cheese freshly crumbled
- ¼ cup olive oil
- ¼ cup lemon juice
- Celtic sea salt and pepper to taste
- 2 Tbsp lemon juice
- ¼ cup tahini unsalted
- 1 Tbsp fresh ginger finely minced
*Optional* Rinse the quinoa and place in a medium bowl. Add 1 ½ cups water and the apple cider vinegar. Stir and cover with a dish towel for 6-8 hours.
Drain quinoa and rinse again. Transfer to a small/medium pot with 3 cups of water.
Bring to a boil over medium heat. Then reduce heat to medium-low and simmer, stirring periodically. When it is done, all the water should be absorbed and the germ ring should be released from the quinoa.
Remove from heat and transfer quinoa to a large bowl.
Add the cucumber, parsley, pomegranate seeds, avocado, and feta.
In a small bowl, whisk the olive oil and lemon juice. Then pour it on the salad and toss to combine. Salt and pepper to taste.
Ginger Tahini Dressing
In a small bowl, whisk the tahini with the remaining lemon juice.
Stir in the minced ginger.
Gradually add water while whisking until the dressing reaches your desired consistency.
Soaking the quinoa ahead of time is entirely optional. It allows the nutrients to become more bioavailable and makes the quinoa more easily digested. However, if time does not allow, skip the first step and rinse/cook the quinoa right away.
For a vegan/Daniel fast compliant option, omit the feta. If using feta, be sure that it is bought in a block rather than pre-crumbled. Freshly crumbled cheese has a much better taste and texture since it does not have the added anticaking agents.
Serving: 1cup | Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g
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