This refreshing quinoa salad combines plant-based proteins, crisp raw vegetables, and a bright and creamy lemon-tahini dill dressing. It's the perfect make ahead grain-style salad!
Combine all ingredients except the water in bowl or jar. Stir well, then add a little of the water at a time to combine slowly until a smooth consistency is reached. This will clump together at first, but eventually it will become smooth and creamy and perfect. Feel free to add more water if you prefer a thinner consistency.
For the Salad: This salad is best with leftover cooled quinoa. If you need guidance on cooking quinoa, I've got a full guide to quinoa here!
If using canned chickpeas, drain and rinse.
Prepare your bell pepper by cutting in half and removing the stem and seeds, then dice into small ¼-1/2 inch pieces.
Dice the cucumber to a similar size as the bell pepper.
Quarter the grape tomatoes: I like to cut them in half and then half again.
If you don't have pitted kalamata or black olives, remove the pit first, then cut the olives into quarters.
For the red onion, mince about ¼th of a medium red onion.
Combine all ingredients in a large bowl. Taste and adjust salt as needed, and feel free to add a little more lemon juice if needed.
Serve as is or on a bed of chopped arugula!
Notes
Optional Add Ins: This is great with feta cheese or grilled halloumi, and pairs perfectly with crispy stovetop chicken thighs. This recipe, much like a pasta salad, gets better with time, so feel free to make it ahead or bring it to a potluck or picnic. I love this at room temperature, but it can go straight from the fridge to the table!