Vegan Red Quinoa Salad

Israeli red quinoa salad with vegetables, raw tahini and lemon juice

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Red quinoa, 1/2 cup
Cucumber with peel, 1 medium unit
Red pepper, 1 medium unit
Pickle, 3 average sizes
Green onion, 4-5 medium units
Chive, 1/2 bunch
Carrot, 2 medium units
without peel
Whole sesame tahini, 2 tablespoons
to taste
Lemon juice, 1 unit
freshly squeezed
Thin pink salt from the Himalayas, to taste
Parsley, 1 handful
or coriander - to taste


1. Cook the red quinoa (0.5 of dry quinoa) in plenty of water until soft, strain and cool. After cooking should come out as 1.5 cups of cooked quinoa.
2. Chop all the vegetables and mix with the quinoa.
3. Serve with tahini seasoned with lots of lemon and a little salt. Garnish with parsley or coriander.
4. Bon appetite (:

Total time: 15-30 min

The nutritional value does not include the Himalayan salt.

Nutritional Values Serving/Unit 100 Grams
Calories 371 cal 70 cal
Proteins 14 g 3 g
Carbohydrates 55 g 10 g
Fat 12 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Orit Chen Recipe by Orit Chen
Vegan Red Quinoa Salad
Tasty vegan quinoa salad