Jewelled Quinoa Salad with Lemon Tahini Dressing

I spent some time in Dubai last week and was so inspired by all of the incredible food there, so I’ve been cooking up a storm ever since with the hope of sharing some of it with you here. This quinoa salad is filled with Emirati inspired ingredients with pomegranate seeds, coriander and cumin all mixed with a tangy lemon and tahini dressing. I love it served alongside my Griddled Aubergine Salad with Minted Coyo and Pomegranate Molasses and some Roasted Cauliflower with Thyme, Raisins and Pine Nuts.



Prep: 5M

Cooking: 20M

Total: 25M

Difficulty: easy

For the quinoa

200g of quinoa

120g of green beans

¼ of a red onion

20g of parsley

20g of coriander

200g of pomegranate

1 teaspoon of cumin

2 tablespoons of olive oil

Salt and pepper

1 lemon, juiced

40g of flaked almonds

For the tahini dressing

2 teaspoons of tahini

4 teaspoons of olive oil

Salt and pepper

1 lemon, juiced


Start by cooking the quinoa – you want about double the amount of boiling water to quinoa – and let it boil for about 12-15 minutes. Add in the green beans for the last 2 minutes so they can cook through, then drain the quinoa and leave it to cool.

Peel and very finely chop the red onion, adding it to a big salad bowl. Roughly chop the parsley and coriander and add those to the bowl as well.

When the quinoa and beans have cooled, add all the remaining ingredients into the salad bowl and toss everything together.

To make the tahini sauce, simply stir everything together until smooth.

Sprinkle a few pomegranate seeds and flaked almonds over the salad before serving!