Quinoa Salad With Tahini Dressing - cooking recipe

Ingredients

1 cup quinoa, rinsed and drained
1/2 teaspoon salt, divided
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons warm water
1/4 cup tahini
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon aleppo pepper
2 cups grape tomatoes, halved (can sub cherry tomatoes)
1 cup English cucumber, diced
2/3 cup parsley, chopped
1/3 cup of fresh mint, chopped
3 green onions, thinly sliced

Preparation

Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
This recipe can be refrigerated up to 3 days.
The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.