Vegetarian

Quinoa & Lentil Salad With Tahini Dressing

Looking for a salad that’s light, nourishing, and full of Mediterranean flair? This Quinoa & Lentil Salad with Creamy Tahini Dressing is the kind of dish that proves healthy can also be delicious. Packed with plant-based protein, vibrant veggies, briny Kalamata olives, and a zingy garlic-lemon tahini drizzle, it’s a bowl of goodness you’ll want on repeat. Best part? The dressing comes together in seconds with the Cuisinart VersaMix 800W Hand Blender, making silky-smooth sauces effortless. Perfect as a hearty lunch, a side for summer BBQs, or your weekly meal-prep hero.

Ingredients

1 cup cooked quinoa (from ~1/3 cup dry)
1 cup cooked brown lentils (from ~1/2 cup dry)
1 Lebanese cucumber, diced
2 medium ripe tomatoes, diced
1/2 small Spanish (red) onion, thinly sliced
1/3 cup Kalamata olives, pitted and halved
2 tbsp chopped fresh parsley or coriander (optional)
Salt & pepper to taste
3 tbsp tahini
1 clove garlic, finely chopped or grated
2 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
2–3 tbsp cold water (adjust to desired consistency)
1/2 tsp ground cumin (optional)
Salt and black pepper, to taste

Preparation

Rinse quinoa and lentils thoroughly. Cook quinoa by simmering in double the water (1:2 ratio) for ~15 minutes until fluffy. Cook lentils: Simmer until tender but not mushy (~20–25 minutes). Drain and cool.
To prepare the tahini dressing, In the blending beaker add tahini, lemon juice, garlic, olive oil, cumin, salt & pepper plus 2 tbsp cold water to start. Blend until smooth and creamy. Add more water 1 tsp at a time for a thinner consistency.
Taste and adjust seasoning as needed.
Assemble the salad in a mixing bowl, dress and serve on a large serving platter or plate.

This recipe was prepared with

Cuisinart VersaMix 800W Hand Blender

A$79.00