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In recent years, colorful salads have taken center stage in the culinary world. Not only do they bring a feast for the eyes, but they also embody a celebration of fresh flavors and nutritious ingredients. The concept of a vibrant salad goes beyond mere aesthetics; it represents a harmonious blend of tastes and textures that can elevate any meal. Among the myriad of salad options available, the Vibrant Rainbow Quinoa Salad with Creamy Tahini Drizzle stands out as a perfect example of how to craft a dish that is as appealing to the palate as it is to the eye.

Rainbow Quinoa Salad with Tahini Drizzle

Discover the delight of a colorful, nutritious meal with this Vibrant Rainbow Quinoa Salad topped with a creamy tahini drizzle. Bursting with an array of fresh vegetables and protein-packed quinoa, this salad is not only visually appealing but also a wholesome choice for any occasion. Quick to prepare and versatile, it's perfect for weeknight dinners, lunchboxes, or impressing guests. Dive into the goodness of plant-based eating and elevate your meals!
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Ingredients
  

1 cup quinoa (any color)

2 cups water or vegetable broth

1 cup diced bell peppers (red, yellow, and orange)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup shredded purple cabbage

1 cup corn (fresh or canned)

1 cup black beans, rinsed and drained

¼ cup fresh parsley, chopped

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cumin

¼ teaspoon smoked paprika

For the Tahini Drizzle:

⅓ cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

2 tablespoons warm water (more as needed)

1 clove garlic, minced

Salt to taste

Instructions
 

Rinse the Quinoa: Place quinoa in a fine mesh strainer and rinse under cold water for 2-3 minutes to remove any bitterness. Drain well.

    Cook the Quinoa: In a medium saucepan, combine quinoa and water (or vegetable broth) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

      prepare the Vegetables: While the quinoa is cooling, prepare your vegetables. Dice the bell peppers, cucumber, and halve the cherry tomatoes. Shred the purple cabbage and rinse the black beans under cold water. Set all the chopped vegetables aside in a large mixing bowl.

        Mix the Salad: Add the cooled quinoa to the vegetables in the mixing bowl. Then add the corn, black beans, chopped parsley, salt, black pepper, cumin, and smoked paprika. Toss everything gently to combine.

          Prepare the Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and warm water until smooth. Add more water if needed to reach your desired consistency. Season with a pinch of salt.

            Serve the Salad: Drizzle the creamy tahini sauce over the quinoa salad just before serving. Toss gently to coat. Garnish with more parsley if desired and serve chilled or at room temperature.

              Enjoy: This colorful salad can be enjoyed immediately or can be stored in the refrigerator for up to 3 days.

                Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings