Summer is here and we are really into fresh and tasty meals. This version of Greek quinoa salad is just beautiful with this Jalapeno-Tahini Dressing. Both are packed with good-for-you ingredients. Excellent as part of a meal or as a delicious light lunch.
Jalapeno-Tahini Dressing
-1 large garlic clove
-¾ cup mixed fresh herbs. We used a mix of chives, parsley and dill
-1 whole pickled jalapeno (or 1 heaped tbsp of pickled jalapeno slices)
-½ lemon, juiced
-¼ cup tahini
-2 tbsp olive oil
-salt and pepper to taste
-water to taste & for consistency
1 Add the garlic, herbs, pickled jalapeno, tahini and most of the juice of half a lemon. Blitz in a food processor until smooth and adjust the seasoning to taste by adding more lemon juice, salt and pepper. Add water, little by little to change the consistency to your taste.
2 This dressing can be stored in the fridge for over a week!
Greek Quinoa Salad
-1 ½ cup cooked quinoa
-¾ cup lentils, cooked, rinsed and drained
-2 cups cherry or cocktail tomatoes, halved
-¼ red onion, finely chopped
-1 cup cucumber, chopped
-¾ cup mixed herbs, chopped. We used a mix of coriander, chives and parsley
-lemon juice, to taste
-olive oil to taste
-½ tbsp olive oil
1 Add the olive oil to a pan set to medium-high heat and once hot, add the drained quinoa and lentils. Spread them so they crisp a bit. Do not stir too often to allow them to fry a bit for about 10 minutes or so. Turn off the heat and allow them to cool down for 10 minutes at least.
2 In a big bowl, add the cherry tomatoes, onion, cucumber and herbs. Season with a bit of lemon juice, olive oil and Lemon Pepper Seasoning. Toss and combine. Once the quinoa and lentils mixture has cooled down a bit, mix them into the fresh salad ingredients. The salad doesn’t need to be overly seasoned since most of the flavour will come from the Jalapeno-Tahini Dressing.
3 Serve with Greek Yogurt and salsa macha. You can even add chicken on the side for a full delicious meal.
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