Lemony Tahini Quinoa Salad

• 1 cup Uncooked Quinoa
• 2 cups Water
• 1 teaspoon Kosher Salt
• 1 clove Garlic
• 1/4 teaspoons Kosher Salt
• 1/4 cups Tahini
• 1 whole Lemon, Juiced
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Hot Water
• 1 whole Medium Cucumber, Peeled And Diced
• 1 cup Halved Cherry Tomatoes

1. Rinse the quinoa.
2. Add it into a medium pot with the 2 cups of water and 1 teaspoon of salt.
3. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until cooked through.
4. Remove from heat and set aside.
5. Using a large knife, smash the garlic clove.
6. Peel and roughly mince it then sprinkle with 1/4 teaspoon of salt.
7. Use a fork to smash the salt and garlic together, creating a paste.
8. If this seems difficult at first, allow the salt and garlic to hang out for a few minutes and try again.
9. It does not need to be a super smooth paste, you just want most of the large bits broken up.
10. In a small bowl, whisk together the tahini, lemon juice, zest, garlic and olive oil.
11. The mixture will be very thick.
12. Add the hot water 1 tablespoon at a time until it comes to a consistency somewhat like that of yogurt.
13. Give it a taste to check for seasoning, adding more salt if needed.
14. In a large bowl, toss the cooked quinoa with the cucumber and tomatoes.
15. Add in the dressing, stirring to coat.
16. Cover and chill before serving to allow the flavors time to meld.
17. This will keep, covered in the refrigerator, for 3 days.
18. Dressing recipe adapted from 101 Cookbooks.

quinoa, water, kosher salt, clove garlic, kosher salt, tahini, lemon, lemon zest, olive oil, water, cucumber, tomatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/lemony-tahini-quinoa-salad/ (may not work)