Ingredients
- 1 cup dry quinoa 180g
- ¼ cup red onion 30g, diced
- 1 red or yellow pepper chopped
- 1 can of black beans 15oz. / make sure you strain and rinse them
- 1 cup red cabbage 95g, chopped
- ¼ cup cilantro 4g, chopped
Dressing
- ¼ cup tahini 50g
- ¼ cup water 60ml
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- ½ teaspoon cumin powder
Instructions
- Cook the quinoa by placing the quinoa and 2 cups of water (470ml) in a pan, and bring to a boil. Turn down the heat and simmer until the water is absorbed, about 10-15 minutes.
- While the quinoa is cooking, you can make the dressing by adding all of the dressing ingredients to your blender, and blending until creamy and smooth.
- When the quinoa is cooked, place in a large mixing bowl and add the red onion, pepper, black beans, red cabbage and cilantro.
- Pour the dressing over the salad and stir until everything is combined.
- Serve cold or at room temperature.