Quinoa Salad with Lemon Tahini Dressing

This nutritious salad contains quinoa, veggies, and protein-rich eggs. The lemon tahini dressing with fresh dill adds brightness and flavour to the salad.

Prep Time:
10 min
Cook Time:
25 min



  • 1/3 cup (75 mL) dry quinoa or 1 cup cooked quinoa
  • 4 large eggs
  • 3 cups (750 mL) arugula
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 cup (250 mL) cucumbers chopped
  • 2 radishes, thinly sliced
  • salt to taste
  • pepper to taste
  • sprigs of dill for garnish

Lemon Tahini Dressing

  • 1/4 cup (60 mL) tahini
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) lemon juice
  • 1/2 cup (125 mL) fresh dill
  • 2 cloves garlic
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) white wine vinegar
  • 1/2 tsp (2.5 mL) dijon mustard
  • 2 tbsp (30 mL) water (to thin dressing)
  • salt to taste
  • pepper, to taste


  1. Cook quinoa. Rinse dry quinoa in a sieve before transferring to a saucepan. Add 2/3 cups of water and bring to a boil. Cover saucepan and reduce heat to low. Allow quinoa to simmer for 15 minutes, or until all water has absorbed. Turn off heat and steam with cover on for 5 minutes. Fluff with a fork and set aside.

  2. Hard-boil eggs by placing them in a small saucepan and covering with an inch of water. Cover, bring to a boil, then reduce heat and allow to cook for 10-12 minutes. Drain and run with cold water to cool. Peel and slice into quarters.

  3. While ingredients cook, make lemon tahini dressing by blending all dressing ingredients in a food processor. Set aside.

  4. Add arugula, cooked quinoa, chopped tomatoes, cucumbers, and radishes to a bowl. Top with sliced hardboiled eggs and a few sprigs of dill. Drizzle dressing over top and toss to combine. Enjoy!