Description
Fresh 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.
Ingredients
Strawberry Herb Quinoa Salad
- 1 1/2 cups toasted quinoa, cooked
- 1 pint strawberries, hulled and diced
- 8 radishes, thinly sliced
- 1 cup cooked peas or edamame
- basil leaves, thinly sliced
- 1/4 – 1/2 cup green onion, green parts only, sliced thin
- 1 TBSP hemp hearts
Lime Tahini Dressing
- 1/4 cup tahini
- 2–3 TBSP lime juice
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper
- 1/4 cup water, plus more as needed to thin out dressing
Instructions
- Cook toasted quinoa according to package instructions.
- While the quinoa is cooking, wash and chop your fresh vegetables, strawberries, and basil. Set aside.
- Prepare your dressing by whisking together tahini, maple syrup, lime juice, Himalayan sea salt, black pepper, and water, adding more water as needed to reach desired consistency.
- To assemble the salad, add all ingredients to a large mixing bowl and toss to combine. Drizzle with zesty lime tahini and toss again to coat.
- Serve immediately with chopped chives and more dressing.
- Leftovers will keep for 3-5 days in the refrigerator. If you plan on having leftovers, store the dressing and salad separately and mix together before serving.
Notes
Recipe heavily adapted from Blissful Basil
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free