QUICK DISH / VEGAN / VEGETARIAN / GLUTEN-FREE
Spinach and tahini (sesame paste) salad is a Chinese classic side dish and a great way to enjoy fresh spinach in meaningful quantities. I added a small amount of quinoa to the classic mix to make a quick lunch – a seemingly small package when presented at the table, yet surprisingly filling and nutritious. The spinach is beautifully green, and juicy and sweet to bite – always my favorite way to enjoy this wonderful vegetable!
SPINACH, QUINOA AND TAHINI SALAD
QUICK DISH / VEGAN / VEGETARIAN / GLUTEN-FREE
MAKE 2-3 servings PREPARATION 10 min
Ingredients
- 1 bunch fresh spinach (300 to 400g), roots removed and washed
- 1/3 cup tri-color quinoa
- 1 tbsp virgin olive oil
- 1 tbsp Tahini paste *
- 1 carrot (optional), thinly shaved with a vegetable peeler
- a pinch of salt
Method
- Put the kettle on while getting ready. Mix the quinoa with 2/3 cup of very hot water in a small pot, boil gently (with lid on) for 8 minutes. Turn off the heat and set aside.
- While the quinoa is cooking, drop the spinach in a pot of boiling water, blanch for 45 to 60 seconds or until the spinach turns bright green. Cool the spinach immediately in cold water, drain, and cut into bite size.
- Mixed the Tahini paste with the olive oil (add a tablespoon hot water if needed) to make a runny dressing. Mix the dressing with the spinach and quinoa (and carrot if using), salt to taste.
Recipe Notes and Tips
- The Tahini paste can be replaced with real peanut butter or cashew butter.
- Only add the spinach to the pot of water when the water is already boiling. This ensures blanching will be done very quickly to preserve the color, texture and nutrition.
- Make quick and fine “shavings” (like those in the photos) with a quality peeler. I use this method for recipes calling for finely chopped or shredded carrots whenever I can. It’s a great time saver!
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