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Quinoa and Tahini Salad

An out-of-the-ordinary, very healthy dish for the whole family! This quinoa and tahini salad is hearty, nourishing, and packed with vitamins and minerals. Since it contains no meat or meat products, it's a great fit for a vegetarian menu — and beyond.

EkaterinaAuthor avatar
Recipe author
Quinoa and tahini salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 10 g
Fats 26 % 12 g
Carbohydrates 52 % 24 g
254 kcal
GI: 100 / 0 / 0
    1. Start with the quinoa. Rinse it thoroughly under running water until the water runs clear, then put it in a pot, cover with clean water, and set it on the stove. Bring to a boil over medium heat, salt the water, and stir. Lower to a moderate heat and cook the quinoa until tender, about 15 minutes, then take it off the heat and let it sit, covered, for a while. 2. Set a heavy-bottomed skillet over medium heat. With no oil or fat, add the pumpkin seeds and toast them lightly until golden and fragrant, then transfer them to a plate to cool. 3. Make the dressing. In a clean bowl, mix the extra-virgin olive oil with the lemon juice. Add the tahini, sea salt, and black pepper. Peel, rinse, and press the garlic clove, add it, and whisk everything together with a fork or whisk until smooth. Adjust the dressing to taste — add more lemon juice, black pepper, or other spices if you like. 4. Wash, dry, and chop all the herbs (spinach, parsley, cilantro, and green onion). 5. Transfer the cooled quinoa to a large bowl and add all the chopped herbs; mix together. Add the feta, chopped or simply crumbled with a fork, and the chickpeas (drained first). Scatter the toasted pumpkin seeds over the top and toss gently again. 6. Pour the olive-oil-and-tahini dressing over the salad and mix well so it's evenly distributed. Serve right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Sea salt - 0  kcal/100g
  • Dried pumpkin and squash seeds kernels - 553  kcal/100g
  • Pumpkin seeds - 556  kcal/100g
  • Tahini - 595  kcal/100g
  • Quinoa - 368  kcal/100g

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