CHOPSTICK THERAPY

  • Recipes
  • Ingredients
  • About

Spinach, Quinoa and Tahini Salad

QUICK DISH / VEGAN / VEGETARIAN / GLUTEN-FREE

Spinach, quinoa and tahini salad

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!

  • Add quinoa to blanched spinach salad
  • add carrots to spinach and quinoa salad

SPINACH, QUINOA AND TAHINI SALAD

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

  1. 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.
  2. 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.
  3. 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!
  • Thinly peeled carrots
  • Blanched spinach

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search by Ingredients

More Recipes

Edamame green soy bean with potato salad.

Edamame and Potato Salad

sliced frozen green beans

Tender Boiled Whole Chicken – the Easiest Way to Cook a Chicken

Chinese pear soup with rock sugar and goji berries

Pear Soup with Rock Sugar and Goji Berries

A bowl of fresh homemade soy milk

Homemade Soy Milk

Crushed cucumber salad recipe

Crushed Cucumber with Garlic Dressing

Clear water braised beef

Clear Water Braised Beef

Cauliflower Stir-fry with Turmeric and garlic

Stir-fried Cauliflower with Turmeric

Clear mushroom soup with Napa cabbage

Clear Mushroom Soup with Napa Cabbage

Find me on Instagram and Facebook

Link to Chopsticktherapy Instagram account     Link to Chopsticktherapy Faceook page

Copyright © 2023 · Jin R Zhang · All Right Reserved · Chopstick Therapy www.chopsticktherapy.com