My friends invited Dan and I over for dinner and asked us to bring a side dish. They were making veggie kabobs and I was racking my brain for the perfect thing to accompany them when I saw a jar of tahini in the fridge and a ridiculous amount of quinoa in my freezer and it clicked! It was a huge hit and the leftovers made for a delicious breakfast when I added homemade kraut and an egg to it. The reason for the name of this recipe besides that the Greek Theater is an amazing place to see a show is that this greek inspired salad has a little California in it too.
What’s in the magic:
- 1/3 cup tahini
- 1/3 cup water
- Juice of 1 lemon
- 2 garlic cloves, chopped
- 3/4 teaspoon salt
- 2 cups of uncooked quinoa cooked normally
- handful of kalamata olives
- 1 avocado chopped
- 1/2 package of cherry tomatoes halved
- 1/2 cucumber diced
- 1/2 yellow squash sliced
- 1/2 bunch of cilantro chopped
How to make the magic:
Take all of the ingredients up to the salt and place them in a blender and blend until smooth
Put everything else in a bowl
Pour the dressing from the blender over the salad
Mix
You enjoy my quinoa salad. <3
