Credits To

Recipe Box

Quinoa Salad with Chickpeas, Cranberries, and Creamy Tahini Dressing

Credits to @dianemorrisey

Ingredients

Servings: 3

Quinoa Salad

  • 2 cups cooked quinoa or bulgar
  • 1 cup red onion, diced
  • 2 cloves garlic, grated
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped
  • 1/2 cup pistachios, chopped
  • 1 cup cucumber, diced
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1 cup crumbled feta
  • 1 cup dried cranberries

Creamy Tahini Dressing

Servings: 6

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup tahini
  • Juice of 2 lemons
  • 2 Tbls Dijon mustard
  • 2 Tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp ice-cold water

Directions

  1. In a bowl, combine the dressing ingredients minus the water. Whisk until thoroughly blended.
  2. Add the cold water, and whisk again. The dressing should be very creamy and will thicken as it sits. That’s ok, just add some more cold water to thin it out.
  3. Add your salad ingredients to a large bowl and toss with dressing.