Quinoa salad with tahini dressing

Gluten free
Dinner & lunchSalad2 large bowls20 minutes preparation

This is what you need

White quinoa70 gPumpkin seeds2 tbsp
Spinach100 g
Chickpeas (in a jar)350 g
Water3 tbsp

This is how you make it

  1. Put the quinoa in a sieve and wash it under the tap.
  2. Put the quinoa in a saucepan, add 200ml water and let it simmer for 15 minutes.
  3. Roast the pumpkin seeds in a pan without oil for about 2 minutes
  4. Cut the radishes into thin slices, the spinach into thin strips and dice the avocado. Put them in a bowl and add the drained chickpeas.
  5. Meanwhile, make the dressing: add the tahini, tamari, maple syrup and the water in a small bowl and mix until smooth.
  6. Drain the quinoa when there is water left, add it to the bowl with vegetables and mix well.
  7. Divide the salad between 2 deep plates and serve with the pumpkin seeds and possibly some pepper and salt.


  • Replace the quinoa for couscous and you don't need a pan anymore!