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The Rainbow Quinoa Salad with Tahini Drizzle is more than just a vibrant dish; it is a delightful combination of nutrition and flavor that appeals to both the eyes and the palate. This colorful salad is an ideal choice for a light lunch, a side dish at dinner, or a nourishing snack any time of the day. At the heart of this recipe is quinoa, a grain-like seed that has gained popularity in health-conscious circles due to its impressive nutritional profile.

Rainbow Quinoa Salad with Tahini Drizzle

Discover the vibrant and nutritious Rainbow Quinoa Salad with Tahini Drizzle, a perfect choice for a light meal or a colorful side dish. This salad combines protein-rich quinoa with a variety of fresh vegetables, each packed with essential vitamins and minerals. Enhanced by a creamy tahini drizzle, this dish is not only visually stunning but also a powerhouse of flavor. Learn how to prepare this delightful salad and enjoy a healthy meal that's as good for your body as it is for your taste buds.
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Ingredients
  

1 cup quinoa (your choice of blend or variety)

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium carrot, shredded

1 cup cucumber, diced

1 cup fresh kale, chopped (stems removed)

1/2 cup red cabbage, finely shredded

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Salt and pepper, to taste

1 tablespoon olive oil (optional)

For the Tahini Drizzle:

1/4 cup tahini

2 tablespoons freshly squeezed lemon juice

1 garlic clove, minced

2 tablespoons water (add more as needed)

Salt, to taste

1 teaspoon maple syrup (optional, for a touch of sweetness)

Instructions
 

Cook the Quinoa: Start by rinsing the quinoa thoroughly under cold running water to remove any residual bitterness. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring this mixture to a rapid boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for approximately 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. After cooking, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Finally, use a fork to fluff the quinoa.

    Prepare the Vegetables: While the quinoa is cooking, take the time to prepare your fresh vegetables. Halve the cherry tomatoes, dice the red and yellow bell peppers, and cucumber, shred the carrot, chop the kale, and finely shred the red cabbage. Once all vegetables are prepared, transfer them to a large mixing bowl and set aside.

      Make the Tahini Drizzle: In a small mixing bowl, add the tahini, lemon juice, minced garlic, and water. Whisk these ingredients together until well combined. If it’s too thick, you can gradually add more water until you achieve a drizzling consistency. Season the tahini drizzle with salt to taste, and add maple syrup for sweetness if desired.

        Combine the Salad: Allow the cooked quinoa to cool to room temperature. Once cool, add the quinoa to the bowl of chopped vegetables. Incorporate the freshly chopped parsley and mint into the mixture. If using, drizzle the olive oil over the salad. Season everything with salt and pepper to taste. Gently toss the ingredients together until they are evenly mixed.

          Serve: Portion the rainbow quinoa salad into individual serving bowls or on plates. Generously drizzle the tahini sauce over each serving and toss lightly if you prefer. For an extra touch, consider garnishing with additional herbs or a sprinkle of seeds.

            Enjoy: This vibrant salad can be served right away, but it’s even more delightful if allowed to sit for about 30 minutes, which helps meld the flavors together. Serve chilled or at room temperature for best enjoyment.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4