Summer Quinoa Salad
Servings Prep Time
10Servings 20Minutes
Cook Time Passive Time
15Minutes 15Minutes
Servings Prep Time
10Servings 20Minutes
Cook Time Passive Time
15Minutes 15Minutes
Ingredients
Salad
  • 1Cup Quinoa
  • 2Cups Water
  • 1Medium Zucchini
  • 1Medium Yellow Summer Squash
  • 5Medium Rainbow Carrots
  • 2Medium Beets
  • 6Large Curly Kale Leaves
Dressing
  • 2/3Cup Tahini
  • 1/2Cup Water
  • 1/2tsp Apple Cider Vinegar
  • 1tbl Lemongrass Paste
  • 1/4 tsp Garlic Powder
  • 1/2tsp Ground Ginger
  • Sea SaltTo taste
  • Freshly Ground Black PepperTo taste
Instructions
Salad
  1. Rinse your quinoa and then add with 2 cups of water to a pot. Bring to a boil, cover and reduce heat. Simmer until the water is absorbed, approximately 15 minutes. Remove from heat and allow to cool. I moved it to the large bowl I used for serving, spreading it out in the bowl to help it cool faster.
  2. While quinoa is cooking and cooling, prepare your vegetables: Grate your carrots and beets. Slice your zucchini and summer squash based on size. I sliced the zucchini in thick slices and then quartered them. I sliced the yellow squash in thinner slices and halved the slices from the larger end of the squash.
  3. Fluff your quinoa and mix in the vegetables to the large bowl. I tore the kale into pieces and layered it on the top of the salad so it would stay firm.
Dressing
  1. Stir your tahini well before measuring out.
  2. Place all dressing ingredients in a medium bowl and whisk until combined and smooth. Add your salt and pepper to taste. Adjust the garlic, ginger and lemongrass to taste as well.
Recipe Notes

As you can see from the picture, the beets turn everything purple.  The taste and texture profile is phenomenal though.

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