Lemon Tahiniquinoa Salad Recipe

Ingredients

FOR THE SALAD
2 cups water
1 cup quinoa, uncooked
1/2 red onion, finely diced
1 cup chopped broccoli
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 tomatoes, diced
115-ounce can chickpeas
FOR THE SAUCE
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons hot water
2 tablespoons (low sodium) tamari
2 teaspoons sweetener
1 teaspoon powdered garlic
Sea salt to taste

Preparation

Step 1

1. Heat 2 cups water and quinoa until boiling in medium saucepan over high heat. Reduce heat to medium-low and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when it is tender and there is a pop to each bite. Drain water and place quinoa in mixing bowl.
2. Add onion, broccoli, peppers, tomatoes, and chickpeas.
3. To make the sauce, whisk together all the ingredients.
4. Add the sauce to the cooked quinoa and vegetables.
5. Serve garnished with a bit of cilantro.

TIPS
For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh corn.
This salad will keep in the refrigerator for several days-and is perfect when you need a quick snack or meal.