This simple Mediterranean quinoa salad is the perfect dish to make whenever you're craving something light, fresh, summery, but still want it to be satisfying and filling!
The past few weekends, I've had a few too many drinks and by the time Monday rolls around, all I crave is a refreshing green salad, packed FULL of veggies.
I realize this feeling is 100% in my control, and of course is something I need to be a bit more mindful of, but the truth of the matter is that it happens and when it does, it's important to support your system by filling it with vibrant greens, hydrating veggies and nutrient-dense foods that will give you liver what it needs to more effectively do its job.
And it's salads just like this that help me get back on track, detox my system a little, and debloat my tummy.
I went for a base of romaine lettuce because it's not only crunchy, but it also has a high water content and holds up nicely when tossed with a thick, creamy dressing.
Then for the other mix-ins, we went the Mediterranean route with crispy cucumbers, sweet cherry tomatoes, briny olives and of course our fluffy white quinoa!
But what really sends this salad over the top is the herbed tahini dressing!
By now you know how much I love tahini, and I put it in pretty much all my dressings, but this one might just be my favorite yet. As you can see from the photo, you make it in your blender which yields the most luscious texture. But that also means that it's incredibly easy to make. Just toss all the ingredients into your blender jar, whizz it up and done!
I used a combo of parsley, lemon and garlic which gives the salad all the flavors it needs: earthy, spicy and bright! Plus, this dressing totally doubles as a marinade for tofu or fish, or it can also be used as a dip!
Like most of my salad recipes here, this Mediterranean quinoa salad can be served as is or you can jazz it up a bit more by adding in some of your favorite protein. I think it would be delicious with…
- Grilled chicken breast
- Seared scallops/shrimp
- Broiled salmon
- Baked tofu
- or even just plain old chickpeas!
We served ours as a side dish with some honey & almond crusted salmon and it was delicious! Plus, it's a big enough portion that I was able to save the rest for lunch the next day!
So whether you're looking for a recipe to prep for lunch this week, need something to bring to a summer cookout, are headed to the beach for the day, or just feel like you need to lighten up your dinner tonight, you're going to love this salad.
With juiciness from the tomatoes and crunch from the cucumbers, combined with the big, bold flavors, I wouldn't be surprised if it becomes your go-to salad this summer!
Hope you ???? it!
More quinoa salad recipes to try:
- Tropical Kale & Quinoa Power Salad
- Chickpea & Quinoa Mason Jar Salad
- Almond Butter Thai Quinoa Salad
- Asian Quinoa Power Salad
Mediterranean Quinoa Salad with Herbed Tahini Dressing
- 2 romaine heads chopped
- 1 pint cherry tomatoes halved
- 1 medium cucumber chopped
- 1/4 cup chopped black olives
- 1 cup cooked quinoa
- 1/4 cup tahini
- Juice of 1 lemon
- 1/3 cup fresh parsley
- 1 garlic clove
- 1/4 cup water + more as needed
- Pinch of salt & pepper
- Add romaine, tomatoes, cucumber, olives and quinoa into a large mixing bowl.
- To the jar of your blender, add tahini, lemon juice, parsley, garlic and 1/4 cup of water. Blend on high until smooth and creamy. If needed, add more water one tablespoon at a time until dressing is thin enough to pour. Season with salt and pepper.
- Pour dressing over salad and toss to combine. Taste and sprinkle with additional salt & pepper as needed.
- Enjoy immediately or serve with your favorite protein. Leftovers can be stored in an airtight container for up to 2 days.
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2 comments on “Mediterranean Quinoa Salad with Herbed Tahini Dressing”
The dressing wasn’t my favourite, but I like the idea!
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