Brighten up your meal routine with this Tahini Rainbow Quinoa Salad, a vibrant and nutritious dish that’s as beautiful as it is delicious. Featuring a colorful medley of crisp cucumber, shredded purple cabbage, and juicy orange segments, this salad is a feast for the eyes and the taste buds. The nutty tahini dressing, subtly sweetened with maple syrup and balanced with coconut aminos and lemon juice, ties everything together for a refreshing and satisfying bite. Perfect for a light lunch or a side dish, this salad serves two and offers a delightful blend of textures and flavors in every mouthful. Enjoy a burst of color and nutrition with each serving!
Recipe
Serves 2
3 oz. (85g) quinoa, raw
½ cucumber, julienned
2.3 oz. (70g) purple cabbage, shredded
1 carrot, thinly sliced
1 orange, peeled, separated segments
2 tbsp. nori, or 1 nori sheet, chopped
4 tbsp. cilantro leaves, chopped
1 tsp. black sesame seeds, to garnish
For the dressing:
3 tbsp. tahini
1 tbsp. maple syrup
1 tbsp. coconut aminos
1 tbsp. lemon juice
How to Prepare
Cook the quinoa according to instructions on the packaging.
Combine all dressing ingredients in a small bowl, adding some water if necessary to achieve the desired consistency. Place the cooked quinoa, vegetables and orange into a large bowl. Add the nori and cilantro and toss to combine.
Divide equally between 2 plates, drizzle over with dressing, garnish with sesame seeds and serve.
