Mediterranean Zesty Bean & Quinoa Salad with Lemon-Tahini Vinaigrette

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup red onion, finely chopped
• 1 cup parsley, chopped
• 1 cup kalamata olives, sliced

• 1 cup tahini
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 01
   Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
2. 02
   While the quinoa is cooking, prepare the vegetables and beans. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley.
3. 03
   In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, chickpeas, cannellini beans, red onion, parsley, and sliced kalamata olives.
4. 04
   In a small bowl, whisk together tahini, lemon juice, olive oil, honey, minced garlic, salt, and black pepper until smooth and well combined.
5. 05
   Pour the lemon-tahini vinaigrette over the quinoa and vegetable mixture. Toss well to ensure everything is evenly coated.
6. 06
   Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Enjoy chilled or at room temperature.