A delicious vegan and gluten-free quinoa salad with tomato, cucumber, cilantro and a golden turmeric tahini dressing!
I recently made this quinoa salad for lunch and shared it on Instagram, and it got so much love that I had to share the recipe! We always make extra quinoa to use as leftovers, and I ate this exact salad two days in a row. I’ve been trying really hard to think ahead when it comes to meals, and this is an easy way to make a healthy lunch or dinner without a lot of work. The entire recipe takes less than 20 minutes, but doesn’t skimp on flavor or plant-based nutrition!
I’ve been really into cucumber lately, and it’s probably because it’s so hydrating. My body is already dry and dehydrated before you add in the cold weather and heat blasting everywhere, but this simple salad seems to help me out.
This little salad is just cucumbers, tomatoes, red onion, and a sprinkle of dried parsley and oregano and olive oil. I like to add a huge handful of chopped cilantro and even diced avocado if I have a ripe one on hand. The salad is flavorful enough that it can be eaten on its own, but I love adding it to a big bowl of quinoa for extra protein.
If you’re not a fan of raw onion, you can lightly sautee it before adding it to the quinoa salad, or just omit completely. I like that it adds a little extra bite, but I know that it’s not for everyone.
There are so many possible dressings to use with this quinoa salad, but I prefer a turmeric tahini dressing. It adds a really nice creaminess that brings everything together and leaves me feeling full, but also energized. I also really like to use a few store-bought varieties from Annie’s if I’m out of tahini at home. What’s your favorite salad and dressing combination?