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crispy cabbage quinoa tahini salad recipe

Crispy Cabbage Quinoa Tahini Salad

Zac A., a passionate food creator, smiling while preparing a fresh homemade dish in a cozy kitchen.Zac A.
A delightful Crunchy Cabbage Quinoa Salad with Tahini Dressing, offering a perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 250 kcal

Equipment

  • 1 Medium Saucepan
  • 1 Large mixing bowl
  • 1 Whisk

Ingredients
  

Salad

  • 1 cup quinoa rinsed
  • 2 cups chopped green cabbage
  • 1 cup chopped purple cabbage
  • 1 cup cherry tomatoes halved
  • 1/2 cup sliced cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup roasted sunflower seeds

Tahini Dressing

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic minced
  • Salt and pepper to taste

Instructions
 

Preparation

  • Rinse the quinoa under cold water. In a medium saucepan, combine with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Set aside to cool.
  • Chop the green and purple cabbage into thin strips. Halve the cherry tomatoes, slice the cucumber, and finely chop the red onion and parsley. Add to a large mixing bowl.
  • In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic. Season with salt and pepper to taste. Add water if needed to reach desired consistency.
  • In the large mixing bowl with vegetables, add the cooled quinoa and sunflower seeds. Pour the tahini dressing over the salad and toss to combine.

Serving

  • Transfer the salad to a serving dish. Garnish with additional parsley and sunflower seeds if desired. Serve immediately or chilled.

Storage

  • Place leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Toss again before serving.

Notes

Pro Tips: Use fresh vegetables for the best crunch. Chill the salad for an hour before serving to enhance flavors.
Ingredient Substitutions: Swap cabbage with kale or spinach. Use pumpkin seeds instead of sunflower seeds.
How to Serve: Enjoy as a main dish or a side salad with grilled protein.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Cook quinoa the day before and refrigerate to save time.
Keyword crispy cabbage quinoa tahini salad, crunchy quinoa salad, tahini dressing recipe