Ingredients:

  • 1 cup (185g) quinoa, rinsed
  • 2 cups (475ml) water or vegetable broth
  • 1 red bell pepper, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup (150g) corn (fresh, frozen, or canned)
  • 1 cup (150g) edamame, shelled
  • 1 cup (packed, 60g) fresh spinach or kale, finely chopped
  • 1/4 cup (60ml) tahini
  • 2 tablespoons (30ml) lemon juice (about 1 lemon)
  • 1 tablespoon (15ml) olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Water to thin the dressing (if needed)

Instructions:

  1. In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes until fluffy. Allow to cool slightly.
  2. While quinoa cooks, chop the bell pepper, cucumber, and spinach. Halve cherry tomatoes. If using frozen corn or edamame, thaw as per package instructions.
  3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. If too thick, add water a tablespoon at a time until desired consistency is reached.
  4. In a large mixing bowl, combine cooked quinoa, diced vegetables, and edamame/corn. Pour dressing over the salad and toss well to combine.
  5. Taste and adjust seasoning if needed. Serve chilled or at room temperature.