Quinoa Salad with Creamy Tahini Dressing - ★Cooking Recipes★

Directions for: Quinoa Salad with Creamy Tahini Dressing

Ingredients

1 cup (250 mL) quinoa, rinsed and drained

2 cup (500 mL) vegetable broth

2 cup (500 mL) small broccoli florets

cup (75 mL) plain yogurt

cup (60 mL) each tahini and lemon juice

2 Tbsp (30 mL) olive oil

1 clove garlic, minced

tsp (2 mL) salt

tsp (1 mL) pepper

2 cup (500 mL) halved cherry tomatoes

2 stalks celery, thinly sliced

2 green onions, thinly sliced

1 cup (250 mL) diced Black Diamond Marble Cheese (about 4 oz/125 g)

Directions

1. In a saucepan, bring quinoa and all but 2 tbsp (30 mL) of the broth to a boil over high heat; reduce heat, cover and simmer for 13 minutes. Add broccoli to pot on top of quinoa (dont stir in) and cover; cook until no liquid remains, quinoa is tender and broccoli is tender-crisp, about 2 minutes. Transfer to a large bowl; let cool.

2.

In a small bowl, whisk together yogurt, tahini, lemon juice, olive oil, the remaining 2 tbsp (30 mL) of broth, the garlic, salt and pepper; stir into quinoa and broccoli, along with tomatoes, celery and green onions. Stir in cheese just before serving.