7-Layer Vegetarian Quinoa Salad with Tahini Dressing

By gvcathy

Ingredients

• Tahini Dressing:
• 1 clove garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 1 teaspoon minced fresh parsley
• Salad:
• 1 3/4 cup water
• 1/4 teaspoon salt
• 1 cup dry quinoa, rinsed
• 3 cups baby spinach
• 1 medium red pepper, chopped
• 1 cup drained and rinsed chickpeas
• 1 medium cucumber, sliced into 1/4 inch rounds
• 1 avocado, thinly sliced
• 1/2 cup sliced almonds

Preparation

Step 1

For dressing:
Add ingredients to a blender and puree. Set aside.

Bring water and salt to a boil in a saucepan over medium-high heat. Add quinoa and reduce to a simmer. Cook for 12-13 minutes, until most water has absorbed and the little ringlets have started to come off of the grains. Drain, then return to pot and cover (off heat). Let sit for 5 minutes, then fluff with fork. Stir in 2 tablespoons of dressing.

Add spinach to bottom of bowl and drizzle with 1 tablespoon of dressing, stir to coat leaves. Then layer on red pepper, chickpeas and 1 tablespoon dressing.

Then layer on cucumbers, quinoa, avocado and almonds. Serve remaining dressing alongside the salad and use as needed.