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Gluten Free Menu: Vegan soy-free dairy-free Quinoa tahini mint salad recipe

Posted By yum On September 20, 2009 @ 8:46 am In Gluten Free Menu Swap Monday, JM friendly, Menu, Quinoa, Salad, Salad Dressing, Soy Free, Vegan, fresh herbs | 2 Comments

quinoasaladout [1]

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House [2] with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie [3].

The September Edition of Adopt a gluten-free blogger [4] is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe
Main Course [5]  Salad [6]  Alternative Grains [7]  American [8]  
Ingredients
1 cup quinoa
2 cups vegetable broth

tahini sauce:
2 tbsp. tahini
1 tbsp. olive oil
3 tbsp. water
juice from one lemon
2 tsp. agave nectar
2 green onions, diced
freshly ground pepper

zest from one lemon
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 large carrot, cut into matchsticks
1 heirloom tomato, sliced, de-seeded and lightly salted, cubed
1/2 sweet red pepper, diced
1/4 avocado, cubed

lemon olive oil, to drizzle, optional

sesame seeds
salt to taste

Directions
Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.
Notes
Good the next day as well!

Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/gluten-free-menu-vegan-quinoa-soy-free-dairy-free-tahini-mint-salad-recipe-4129.html

URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/09/quinoasaladout.jpg

[2] Celiacs in the House: http://celiacsinthehouse.blogspot.com/

[3] Org Junkie: http://orgjunkie.coml

[4] September Edition of Adopt a gluten-free blogger: http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-september-edition-4118.html

[5] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[6] Salad: http://www.bookofyum.com/recipes_v2/listrecipes.php#Salad

[7] Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains

[8] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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