Quinoa Salad with Lemon-Tahini Dressing

herbed quinoa salad with feta, pine nuts and lemon-tahini dressing

Despite the strong flavors of the feta, pine nuts, and lemon-tahini dressing, this salad is surprisingly versatile. Yes, it’s a great side for our Greek Chicken Gyros with Tzatziki, but it’s also hearty enough for a light lunch or the wintertime dinner table.

As a salad that can be kept in the fridge as a leftover, it’s also a blessing for busy families--typical eat-immediately-or-toss salads are delicious but I admit, a lot of spinach gets wasted in my house. This quinoa salad is fresh and delicious for several days after creation, making any leftovers into a healthy snack for later in the week instead of a food waste travesty.

I have tried many different veggie combos in place of the cucumbers and tomatoes and it’s always delicious--asparagus, broccoli, celery, bell peppers. Experiment with your favorites or use whatever you have in the fridge. You can even make it without any veggies. It’s always flavorful and satisfying.

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