Quinoa Beet Salad with Tahini Dressing

Quinoa Beet Salad with Tahini Dressing (2-3 servings)

Ingredients

• 1/2 cup of cooked quinoa

• 2 medium size beets 

• 3 long carrots (I used rainbow carrots!)

• Half an english cucumber

• Handful of Spinach

• Lemon squeeze

• Pinch of Salt and Pepper

• Roasted sunflower and/or pumpkin seeds

• Optional: Sheep/goat milk feta or vegan feta

• Tahini Dressing (recipe below)

Method

1. Cook your quinoa. Follow the directions on the bag

2. While the quinoa is cooking, prep the beets, carrots and cucumber. You want long thin pieces. Chop thinly or use a peeler or spiralizer.

3. Throw the quinoa, sliced veggies and spinach into a bowl. Add juice of half a lemon, salt and pepper to taste. Mix together thoroughly. 

4. Add feta and seeds

5. Drizzle your tahini dressing on top

Meal prep tip: this recipe makes a few servings. Portion out servings into glass containers. Make a big batch of tahini dressing. Drizzle tahini dressing on the day of to prevent it getting soggy.

Tahini Dressing

Ingredients

• 1/3 cup of tahini

• 2 tablespoons of lemon juice

• 1-3 tablespoons warm water

• dash of sea salt and pepper

• Optional: dash of paprika

Method:

1. In a small bowl, whisk together tahini and lemon juice

2.  Add in sea salt and pepper, and paprika

3. Slowly add in warm water one tablespoon at a time until you reach the desired consistency. I like it on the thicker side. 

4. Whisk everything together until well combined

Store in fridge