Crunchy Quinoa Salad With Tahini Vinaigrette

• FOR THE SALAD:
• 1/2 cups Quinoa
• 3/4 cups Water
• 1/2 cups Shredded Carrots
• 1/2 cups Broccoli Florets, Chopped Small
• 1/4 cups Chopped Scallions
• 1 cup Baby Spinach Leaves
• 1/4 cups Sunflower Seeds
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Tahini Sauce
• 2 teaspoons Lemon Juice
• 1 teaspoon Mayonnaise
• 1 clove Garlic, Peeled And Minced
• Salt And Pepper, to taste

1. Add the quinoa and water to a pot and bring to a boil. Then cover the pot, lower the heat and cook for 12 minutes. Turn off the heat but keep the lid on for an additional 5 minutes.
2. Prepare the vinaigrette by combining the olive oil, tahini sauce, lemon juice, mayonnaise and garlic in a bowl and whisking together. Season to taste with salt and pepper.
3. Add the carrots, broccoli and scallions to the cooked quinoa. Pour on the vinaigrette and toss to combine. Fold in the spinach leaves and finish with the sunflower seeds.
4. This salad may be served warm or at room temperature. Makes 4 side dish servings or 2 meal sized servings.

salad, quinoa, water, carrots, broccoli florets, ubc, ubc, dressing, olive oil, tahini sauce, lemon juice, mayonnaise, clove garlic, salt

Taken from tastykitchen.com/recipes/salads/crunchy-quinoa-salad-with-tahini-vinaigrette/ (may not work)