Tri-Color Quinoa Salad with Lemon-Herb Tahini Dressing

For the Salad

• 1 bag Success Boil-in-Bag Tri-Color Quinoa

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, quartered

• ½ cup roasted red peppers, diced

• ½ cup olives, chopped

• ½ cup red onion, finely diced

• Feta cheese, to taste

• Salt and black pepper, to taste

Lemon-Herb Tahini Dressing

• ½ cup tahini

• ⅓ cup fresh lemon juice

• ½ cup water, plus more as needed

• 1 tbsp olive oil

• ½ tbsp honey

• 1 tbsp chopped chives

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

• 1–2 garlic cloves, grated

• Salt and black pepper, to taste

Directions

1. Cook the quinoa according to the package directions, then refrigerate until completely cooled.

2. Add all of the lemon-herb tahini dressing ingredients to a blender, gradually adding the water as you blend until smooth and you reach your preferred consistency. Add more water as needed. I prefer mine a little looser and more pourable. Blending is optional. I blended mine because I wanted the herbs to give the dressing that green color, but you can also mix everything together in a bowl, gradually adding the water until you reach your preferred consistency.

3. Add the cooled quinoa, chickpeas, cucumber, quartered cherry tomatoes, roasted red peppers, olives, red onion, and feta to a large bowl. Season with salt and pepper.

4. Pour over as much of the lemon-herb tahini dressing as you like and toss until everything is evenly coated. Taste and adjust the salt and pepper as needed.

Storage

The assembled quinoa salad will keep covered in the refrigerator for about 3–4 days.

Store any leftover lemon-herb tahini dressing separately in an airtight container in the refrigerator for about 4–5 days. The dressing may thicken as it sits, so stir in a small splash of water to loosen it back up before using.