Lemon-sesame Quinoa Salad

Prep Time: 20 minutes Cook time: 20 minutes Serves: 6

INGREDIENTS

1 cup- Quinoa, rinsed well and drained
2 cups- water
1 carrot- grated
1 cup- snap peas, trimmed and sliced in 1/2, blanched and chilled
1/4 cup- red onion, minced
1 lemon- zest, fine
2 Tbsp.- tahini
1/4 cup- lemon juice, fresh
2 Thsp. olive oil
cup- water, hot
Sea salt & fresh ground pepper, cayenne pepper- to taste
2 Tbsp - sesame seeds, toasted

Serving suggestions:

If the salad is not going to be served right away, toss quinoa and vegetables with the dressing just prior to service.

Fresh cilantro or parsley chopped is also a nice addition to this salad.

For a complete meal salad, add 1 can of drained and rinsed chickpeas or lentils to the salad.

METHOD

Rinse quinoa in several changes of water, drain well. Place quinoa with water in sauce pan, add 1/4 tsp salt. Bring quinoa to a boil, turn down to a simmer, cover and cook for @ 18 minutes, until cooked. Turn off the heat and let sit for 10 minutes. Fluff quinoa with a fork and place in a mixing bowl.

Pour 1 Tbsp of oive oil over quinoa, toss to coat. Add grated carrot, blanched snow peas and red onion and toss.

In a small bowl add tahini, lemon zest, fresh lemon juice and whisk. The tahini will start to thicken and become stiff. Slowly whisk in hot water, until smooth and creamy. Add salt, fresh ground pepper and cayenne.

Pour tahini sauce over the salad and toss to combine. Taste salad and add more pepper and salt as needed. Garnish salad with toasted sesame seeds sprinkled on top and serve on crisp lettuce leafs.

SPECIAL DIETS Vegetarian, Gluten Free, Sugar Free, Dairy Free