Go Back
–+ servings
A white, rimmed plate is covered in green spinach leaves and a red quinoa bean salad. It rests on a white surface.
5 from 4 votes

Quinoa Bean Salad with Tahini and Pumpkin Seeds

Author - Gena Hamshaw
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 1 cup dry quinoa (red, white, or multicolored)
  • 1 1/2 cups cooked beans of choice (such as navy, cannellini, chickpeas, black beans, or kidney beans)
  • 1/3 cup raw or toasted pumpkin seeds
  • 1/4 cup tahini
  • 1/2 teaspoon fine salt
  • 1/4 cup water
  • 1 small clove garlic, minced
  • 2-3 tablespoons freshly squeezed lemon juice
  • salad greens or steamed leafy greens of choice, for serving

Instructions

  • Rinse the quinoa through a fine sieve. Add the quinoa and 1 3/4 cups water to a medium sized saucepan. Bring the water to a boil. Reduce the heat to low, cover, and simmer the quinoa for 13 minutes. Remove the quinoa from heat and allow it to sit for five minutes. Fluff the quinoa gently with a fork and re-cover. Allow it to sit for another 5 minutes.
  • While the quinoa is cooking, whisk together the tahini, salt, water, garlic, and lemon juice. The mixture will be thick.
  • Mix the quinoa, beans, and pumpkin seeds together in a large mixing bowl. Pour the dressing over the salad ingredients. Mix well and serve over greens of choice.