Lemon Tahini Quinoa Salad

This is a great recipe from Leanne Campbell’s ‘The China Study Cookbook’. We simply increased the salt amount to taste . We’ve been serving this in our cafe together with a beetroot hummus, sprouted grain crispbreads, and fresh buttercrunch lettuce – people tend to wrap the salad in the lettuce leaf and enjoy it like a wrap.
It’s a great summery salad, very tasty, great textures, and no refined oil in it.

Lemon Tahini Quinoa Salad

  • Servings: 6
  • Difficulty: Easy
  • Print

2 cups water (470g)
1 cup red quinoa (200g)
1/2 red onion (65g)
1 cup broccoli florets (100g)
1 medium red capsicum, seeded (120g)
1 medium yellow capsicum, seeded (120g)
2  tomatoes (130g)
1 can chickpeas (275g)

1/4 cup tahini (50g)
3 Tbsp lemon juice (30g)
2 Tbsp hot water (30g)
2 Tbsp tamari (30g)
2 tsp agave nectar (15g)
1 tsp garlic powder (2g)


  1. Bring quinoa to boil in the water, and simmer for 15 minutes. It should be light and fluffy. Drain any excess water and place quinoa in mixing bowl.
  2. Dice the capsicum and tomatoes. Dice the red onion finely.
  3. Add all salad ingredients to bowl and mix together.
  4. Mix together dressing ingredients with a fork or a whisk, then combine into the salad ingredients.

Lemon tahini quinoa salad3

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