Vegetaroa, Tahini Quinoa Salad
By Gourmandize Gluten- Free Guru
Gluten-free and nut-free, a delicious summer salad!
Rate this recipe
4.2/5
(6 Votes)
Ingredients
- Salad:
- 1 bell pepper
- 1 pint of cherry tomatoes
- 1 cucumber
- 1 avocado
- 4 green onions
- 1 can of black beans
- 1 cup quinoa, uncooked
- Dressing:
- 2 cloves garlic, minced
- ½ cup parsley, chopped
- juice of 1.5 lemons
- ½ cup water
- ½ cup tahini
- 1 inch piece of fresh ginger, minced
- 2 tbsp toasted sesame oil
- cup tamari
Details
Servings 8
Level of difficulty Average
Preparation time 25mins
Cost Average budget
Adapted from healthyeatingandliving.ca
Preparation
Step 1
Cook the quinoa according to the instructions on the package.
Step 2
Wash and chop the vegetables.
Step 3
To make the dressing, mix all of the ingredients together in a blender or food processor and blend until smooth.
Step 4
Mix the quinoa with the vegetables in a large salad bowl; top with the dressing and toss well to coat.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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