Fresh Arugula Quinoa Salad with Tahini-Dressed Veggies

Ingredients

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium cucumber
• 1 cup snap peas
• 1 medium zucchini
• 4 cups arugula
• 1/4 cup tahini
• 2 lemon
• 2 tbsp olive oil
• 1 garlic clove
• 0 tsp honey
• to taste salt
• to taste black pepper

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear, then drain.
2. In a medium saucepan, bring 2 cups water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool.
4. While quinoa cooks, prepare the vegetables: thinly slice 1 cucumber into half-moons, snap 1 cup snap peas into bite-sized pieces. Thinly slice 1 zucchini into half moons and brown on medium-heat pan for 3-4 minutes.
5. In a small bowl, whisk together 1/4 cup tahini, juice of 2 lemons (about 1/4 cup), 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon honey, salt, and pepper to taste until smooth. Thin with 1-2 tablespoons water if needed for pourable consistency.
6. In a large bowl, combine the cooled quinoa, sliced cucumber, snap peas, shaved zucchini, and 4 cups arugula.
7. Drizzle the tahini-lemon vinaigrette over the salad and gently toss to combine.

Notes

For a nuttier flavor, toast the quinoa before cooking. Store leftovers in an airtight container in the fridge for up to 2 days; the arugula may wilt, so add fresh greens when serving.