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Zesty Basil & Lemon Quinoa Salad

A satisfying lemony salad with lots of goodness packed inside. Serves 4 as a main and 8 as a side dish.
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Servings: 4
Course: Salad, Side Dish
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 4 Cups Quinoa, cooked and cooled
  • 2 Cloves Garlic, very finely minced
  • 1 Lemon, zest
  • 125 ml Lemon juice
  • 250 ml Fresh basil shredded
  • 15 ml Sumac
  • 15 ml Honey or Maple Syrup
  • 30 ml Extra Virgin Olive Oil
  • Salt and black pepper, to taste
  • 125 ml Whole Almonds roasted and roughly chopped
For the Tahini Drizzle:
  • 90 ml Tahini Paste
  • 1 Clove Garlic, minced
  • 125 ml Water
  • 60 ml Lemon juice
  • 5 ml Honey or maple syrup
  • Salt and black pepper, to taste

Method
 

  1. Place the cooked quinoa, minced garlic, lemon zest, lemon juice, basil, sumac, honey or maple syrup and olive oil in a mixing bowl. Mix well to ensure all the wonderful flavours infuse into the quinoa. Taste and season if necessary, then set aside.
  2. In another bowl, mix the tahini, garlic, water, lemon juice and honey or maple syrup, then season to taste.
  3. Plate up the salad, sprinkle over the tahini drizzle and top with roasted almonds.

Notes

Do not dress the salad before serving.