Summer Quinoa with Strawberry-Tahini Dressing


Serves 2

1 cup quinoa, uncooked

1/2 large avocado

5-6 strawberries, diced

1 cup chopped pickled cabbage (you can do this at home by marinating some red cabbage in apple cider vinegar, sugar and salt)

1/3 cup chopped walnuts

For the dressing:

1/2 cup strawberries, diced

2 tbsp tahini paste

1/3 cup olive oil

1 tsp honey

1/4 cup fresh pineapple juice



  1. To prepare the quinoa, rinse well under water, transfer into a pot of boiling water and salt, and allow to cook for 10-12 minutes. Once cooked, drain the water using a colander, and run under cold water to avoid overcooking, and to prevent the grains from sticking together. You can also add a little olive oil
  2. To prepare the dressing, blend all ingredients for the dressing in a mixer. If you’d prefer the consistency to be thinner, you can either add more juice, or alternatively, you can add some milk (both plant-based and dairy) to the mix
  3. Assemble the dish by mixing the dry ingredients, and then topping with the dressing
  4. I served mine with some cooked chicken breast, but you can eat this dish on its own, or with any other protein of your choice!

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