Red Meat Allergy Friendly Za'atar-Tahini Quinoa Mango Salad
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 2–3 tbsp water, to thin
For the salad
- 1 large ripe mango, peeled and diced (about 1 ½ cups)
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh parsley, roughly chopped
- ¼ cup raw pumpkin seeds (pepitas)
- salt and pepper, to taste
Instructions
- 1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool to room temperature, about 10 minutes.
- 2
While the quinoa cools, make the dressing: whisk together the tahini, lemon juice, olive oil, za'atar, honey, turmeric, and black pepper in a small bowl until smooth. Add water 1 tbsp at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — it should flow off the whisk in a thin, steady ribbon.
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