Quinoa Salad with Tahini Ranch Dressing

This light and healthy quinoa salad makes a lovely summer side dish or light lunch. Rebecca Newell suggests serving it with seared local scallops to make it appropriate for dinner. This recipe makes enough dressing for several salads – try drizzling it over your favorite summer salad or any grilled fish or chicken dish.


Servings: 6


For the tahini ranch dressing
  • 3/4 cup lemon juice
  • 3 lemons, zested
  • 3/4 cup tahini
  • 2 tablespoons mustard
  • 2 tablespoons white miso
  • 3 tablespoons white wine vinegar
  • 3 cloves garlic
  • 1/2 cup water
  • 2 cups canola oil
  • 2 tablespoons dill, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons parsley, chopped
  • 1 teaspoon fresh cracked pepper
  • salt to taste
For the quinoa
  • 2 cups golden quinoa
  • 2 cups water
  • salt to taste
  • 4 tablespoons good olive oil
  • 3 radishes, chopped
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons scallions, chopped
  • 1 teaspoon white sesame seeds
  • 1 teaspoon dried thyme
  • 1 lemon, juiced and zested
  • 1 teaspoon chili flakes
  • ½ small cucumber, diced
  • 2 cups kale, rinsed and chopped


For the dressing
  1. Place the mustard, miso and vinegar in a blender and mix together. Add the garlic and slowly start streaming in the oil while blending. Add enough water to thin the dressing. Gently pulse in the rest of the ingredients.
For the quinoa
  1. Rinse the quinoa, cover with the 2 cups water and bring to a boil. Reduce to a low simmer, cover and let cook for 15 minutes.
  2. When done, fluff the quinoa with a fork, then set it aside to cool.
  3. Once cool, add the rest of the ingredients to the quinoa and mix thoroughly. Drizzle with the tahini ranch dressing to taste.

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