Quinoa Tahini Salad

By Luke Jones. Connect with him on TwitterFacebook or Instagram.  Quinoa  tahini salad

  • Serves: 1-3                                                                                          
  • Prep time: 15 – 20 minutes

Time for another lunch recipe, although I can’t take full credit for this one, unfortunately.

It’s based on a recipe from the China Study Cookbook by LeAnne Campbell, wife of the legendary T. Colin Campbell (I’m still not sure what the T stands for…). I played around with it, adjusted it, and made my own version.

It’s quick to make, tastes good, and is really easy to do in big batches for the week. Give it a try, and let me know how it turns out!


For salad:

  • Quinoa or your choice of grain
  • A can of chickpeas
  • A red onion
  • A pepper
  • Some cooked sweetcorn
  • Some cucumber
  • Greens – I used spinach and beet greens

For dressing:

  • A heaped tbsp tahini
  • A teaspoon or two of tamari or soy sauce
  • Around three to four tbsp warm water (not boiling)
  • A teaspoon maple syrup (optional)


1. Chuck your quinoa or whatever grain you like on to cook.

2. In the meantime, chop your veggies. I like to dice mine small for this dish.

3. In a bowl mix your tahini with the tamari and warm water until you get a thick, creamy sauce. Feel free to add more tahini or water to your liking, along with a little maple syrup if you’re feeling crazy.

4. Once your quinoa is cooked and cooled down, mix together in a big bowl with your veggies and chickpeas. Add the sauce and stir it all together.

5. Serve up with a big dollop of hummus, and maybe a little gluten free bread too.

Hope you enjoy!

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Luke Jones

Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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