This Lemon Tahini Quinoa Salad has become a staple in my kitchen for its versatility and bright flavors. I love how the nutty quinoa pairs with the creamy tahini and the punch of fresh lemon. The aroma of toasted quinoa and the tangy dressing always make the kitchen feel inviting.

I often serve this salad for lunch or as a side at dinner, especially when I want something satisfying but not heavy. The crisp vegetables add crunch, while the tahini dressing brings everything together. It’s just as good cold from the fridge as it is at room temperature.

What makes this salad special for me is how easily it adapts to whatever I have on hand. Sometimes I add chickpeas or feta, but it’s just as delicious in its simplest form. The leftovers hold up well, making it a great make-ahead option for busy days.

The combination of lemon and tahini gives the salad a fresh, slightly earthy flavor with a creamy texture that coats every bite. It’s a dish I return to again and again for its balance and ease.

Quick Facts

Why You’ll Love It

This salad is a go-to for its ease, flavor, and flexibility. The lemon-tahini dressing is creamy and bright, making the quinoa and veggies shine. It’s perfect for meal prep, potlucks, or a quick weeknight meal.

• Ready in under 30 minutes
• Naturally vegan and gluten-free
• Great for make-ahead lunches
• Customizable with your favorite veggies
• Keeps well in the fridge
• Balanced flavors and satisfying texture

Ingredients

The ingredient list is straightforward and uses pantry staples. Fresh lemon juice and tahini form the base of the dressing, while quinoa and colorful vegetables make up the bulk of the salad. Feel free to swap in what you have on hand or adjust quantities to taste.

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt, divided
• 1/3 cup tahini
• 1 large lemon, juiced (about 3 tablespoons)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup or honey
• 1/4 teaspoon ground cumin
• Freshly ground black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons toasted sunflower seeds or pumpkin seeds (optional)

Step-by-Step Instructions

This salad comes together in a few simple steps. Cook the quinoa first, then prepare the dressing and chop the vegetables while it cools. Toss everything together and finish with fresh herbs and seeds for texture.

1. Place rinsed quinoa and 2 cups water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes until water is absorbed.
2. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, cumin, remaining 1/4 teaspoon salt, and black pepper. Add 2-3 tablespoons water, whisking until the dressing is smooth and pourable.
4. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
5. Pour the tahini dressing over the salad and toss gently to combine.
6. Taste and adjust seasoning if needed. Sprinkle with sunflower or pumpkin seeds if using.
7. Serve immediately or refrigerate until ready to eat.

Chef Tips

A few simple tips can help you get the best results from this salad. The dressing can be made ahead, and the salad is forgiving if you want to change up the vegetables. Here’s what I’ve learned from making it many times:

• Cool quinoa fully to avoid wilting the veggies.
• Thin tahini dressing with extra water if too thick.
• Chop vegetables evenly for the best texture.
• Taste and adjust lemon or salt before serving.
• For extra flavor, add a pinch of smoked paprika to the dressing.
• Let salad sit 10 minutes before serving for flavors to meld.

Substitutions

This recipe is easy to adapt based on what you have or dietary needs. Swap out veggies or adjust the dressing to your taste. Here are some common substitutions I use:

• Use brown rice or farro instead of quinoa.
• Replace parsley with cilantro, dill, or mint.
• Add cooked chickpeas or white beans for more protein.
• Swap maple syrup for agave or omit for a less sweet dressing.
• Use sunflower seed butter if avoiding sesame.
• Add crumbled feta or goat cheese for a non-vegan version.

Storage & Reheating

This salad stores well, making it ideal for meal prep or leftovers. The flavors improve after a few hours in the fridge. Here’s how I keep it fresh and tasty:

• Store in an airtight container in the fridge for up to 4 days.
• If making ahead, keep dressing separate and toss before serving.
• Stir before serving to redistribute dressing.
• Not recommended for freezing—texture will suffer.
• Add fresh herbs just before serving for best flavor.

Perfect Pairings

This salad is versatile and pairs well with a range of dishes. I often serve it alongside grilled proteins or as part of a larger spread. Here are some pairing ideas to round out your meal:

• Serve with grilled chicken or salmon for a complete meal.
• Pair with warm pita and hummus for a Mediterranean plate.
• Enjoy with a crisp Sauvignon Blanc or dry rosé.
• Add a side of roasted sweet potatoes or carrots.

FAQs

Home cooks often have a few questions about this salad. Here are some answers to common concerns based on my experience making it many times:

Nutritional Note

This salad is a balanced dish with plant-based protein, fiber, and healthy fats. Nutrition will vary based on add-ins and serving size.