Quinoa Salad with Creamy Tahini Dressing (Gluten-Free)

[Olga Drozd]

Quinoa Salad with Creamy Tahini Dressing (Gluten-Free)

The amount of water you need to cook quinoa varies, so check package instructions for best results.

1 cup quinoa, rinsed and drained
1/2 teaspoon salt - divided
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup tahini
1/4 cup warm water
1 small clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups grape tomatoes or cherry tomatoes, halved
1 cup diced English cucumber
1 cup drained rinsed canned lentils
2/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
3 green onions, thinly sliced

In saucepan, bring quinoa, half of the salt and 2 cups water to boil over high heat; reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.  Let cool.

In large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, pepper and remaining salt, lentils, parsley, mint and green onions, tossing to coat.  If you wish top the salad with toasted slivered almonds. (Make ahead: Cover and refrigerate for up to 3 days.)  Makes 4 to 6 servings.