- Cook the Quinoa:
○ In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa,
reduce the heat to low, cover, and simmer for 15 minutes or until the water is
absorbed and the quinoa is tender.
○ Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set
aside to cool. - Prepare the Dressing:
○ In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, honey or
maple syrup, minced garlic, sea salt, and black pepper. Add water, one
tablespoon at a time, to achieve the desired consistency. - Assemble the Salad:
○ In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, red
bell pepper, cherry tomatoes, red onion, parsley, and mint.
○ Pour the lemon-tahini dressing over the salad and toss to combine.
○ Sprinkle with crumbled feta cheese, if using.
Serve immediately or refrigerate for up to 2 days. The flavors will meld together beautifully as it sits.
