Quinoa Salad with Tahini and Mint dressing
Who doesn’t like a fresh salad on a summer day? The beauty of this salad is you can add pretty much whatever you want.
Tomorrow is my weekly shop so in this salad I just chucked all those bits that needed using up.
It’s absolutely delicious when you use spring greens, just give the dressing a really lovely massage, and yum!
Serves 2-4 people
Here is what I used for the salad:
1/2 Cup of Quinoa – cooked to packet instructions
a handful of cherry tomatoes – whole
1 Apple – chopped into chunks
Red and yellow pepper – half each – torn into chunks
Peas – about 1/2 cup
For the salad leaves:
a large handful of baby spinach
a handful of rocket
a handful of mixed leaves
For the dressing;
2 tbsp of balsamic vinegar
2 tbsp of tahini
1 tbsp of Olive oil
1/2 red chilli pepper
4 or 5 sprigs of mint (add more according to taste)
Chuck all your salad ingredients into a bowl
For the dressing –
Mix your ingredients in a separate bowl, you can chop the chilli and mint up. Or if you prefer, throw it all into a blender and whizz just until it’s mixed – I prefer doing it by hand.
The salad tends to thicken up quite a lot, so loosen it up slightly with a splash of water.
Mix well and season generously with salt and pepper – sometimes I throw in some chilli and garlic seasoning as well.
Pour the dressing over the other ingredients and mix into your salad.
If you try it, send us your pictures on Facebook!