Quinoa Salad with Golden Turmeric Tahini Dressing

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 large handful Cilantro
  • 1/2 Cucumber, large
  • 2 cloves Garlic
  • 1 Lemon, Juice from
  • 2 tsp Oregano, dried
  • 1/2 tbsp Parsley, dried
  • 2 cups Rainbow cherry tomatoes
  • 1/2 Red onion

• Condiments

  • 1/2 cup Tahini

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper
  • 1/2 tbsp Turmeric

• Oils & Vinegars

  • 1 drizzle Olive oil

• Liquids

  • 1/4 cup Water

Found on apolloandluna.com

Description

Directions

• Add 1 cup quinoa and 2 cups of water to a pot and bring to a boil. Cover and lower to a simmer, cook for 15 minutes.
• While the quinoa is cooking, dice the tomatoes, cucumber and red onion.
• Put the diced tomatoes, cucumber and red onion in a large bowl and add the oregano, parsley, olive oil, salt and pepper. Lightly drizzle with olive oil and top with a handful of chopped cilantro. Gently mix everything together.
• In a blender, add the tahini, turmeric, water, lemon juice, garlic, salt and pepper. Blend until you get the desired consistency, adding more water if necessary. Make sure to taste and season as you go!
• Once the quinoa is cooked, add to a bowl with a few scoops of the tomato cucumber salad and top with a drizzle of turmeric tahini dressing.