Rainbow Quinoa Salad with Tahini Drizzle

Discover the vibrant and nutritious Rainbow Quinoa Salad with Tahini Drizzle, a perfect dish for any occasion! This colorful salad is packed with essential proteins, fiber, and vitamins from fresh vegetables like bell peppers, kale, and cherry tomatoes. The creamy tahini drizzle adds a rich, nutty flavor that ties everything together. Easy to make and visually stunning, it's a wholesome choice for meal prep, potlucks, or a delightful side dish at dinner. Enjoy a healthy balance of flavors and textures in every bite!

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Ingredients

1 cup quinoa (any blend or variety)

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 yellow bell pepper, diced

1 carrot, shredded

1 cup cucumber, diced

1 cup kale, chopped (stems removed)

1/2 cup red cabbage, finely shredded

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Salt and pepper, to taste

1 tablespoon olive oil (optional)

For the Tahini Drizzle:

1/4 cup tahini

2 tablespoons lemon juice

1 garlic clove, minced

2 tablespoons water (more as needed)

Salt, to taste

1 teaspoon maple syrup (optional, for sweetness)

Instructions

Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Prepare the Vegetables: While the quinoa is cooking, chop and prepare all the vegetables as listed: halve the cherry tomatoes, dice the bell peppers and cucumber, shred the carrot, chop the kale, and finely shred the red cabbage. Set aside in a large mixing bowl.

Make the Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and maple syrup (if using). Adjust the consistency with additional water if necessary, till it’s drizzly. Season with salt to taste.

Combine the Salad: Once the quinoa has cooled to room temperature, add it to the bowl of fresh vegetables. Add the chopped parsley and mint. Drizzle with olive oil (if using) and season with salt and pepper to taste. Gently toss everything together until well mixed.

Serve: Divide the rainbow quinoa salad into serving bowls or plates. Drizzle generously with the tahini sauce and toss lightly if desired. Garnish with extra herbs or seeds if you like!

Enjoy: This fresh salad can be served immediately, but it’s even better if allowed to sit for about 30 minutes to meld the flavors. Serve chilled or at room temperature.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4