Eosinophilic Esophagitis Friendly Vegan Tahini Quinoa Salad with Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 1 ¾ cups water
- ¼ tsp salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
For the lemon vinaigrette
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ¼ tsp salt
- 2–4 tbsp water
For serving
- ¼ cup pepitas, toasted (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13–15 minutes.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 5 minutes — the quinoa should feel just barely warm, not hot, before it goes into the salad.
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