This lemon tahini quinoa salad is the perfect lunch you can meal prep for the week. Uses simple ingredients and is loaded with plant protein and veggies.

I can’t deny the ease of prepping a few ingredients for the week ahead. It just makes life easier and prevents a whole lot of decision fatigue. One really easy bowl I throw together for the week is this lemon tahini quinoa salad. Since it’s using quinoa as the base and a lot of hearty veggies, this is a salad you can prep in advance and still enjoy cold without it going bad nearly as fast as other salads.

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Why use Tahini?

You may have realized this by now if you’ve been following me from the beginning, but I’m head over heels for tahini. If I can find a way to use it, I will do it. This quinoa salad is not an exception to the rules either. It’s earthy in flavor, and if you are using the right brands of tahini it should be creamy with a mild mixed nutty and bitter flavor to it.

Traditionally, tahini is a condiment made through the grinding of hulled sesame seeds into a creamy paste. You will often see it most represented and utilized in cuisine from Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. It also happens to be a mighty nutritious condiment that works in many recipes. I have loved using it in recipes like my Tahini Pesto Tofu Salad, Cannellini Tahini Stew, and Maple Tahini Stovetop Granola.

For 2 tbsp of tahini, you get a ton of benefit including the following nutrients:

Calcium
Magnedium
Iron
Phytosterols (may aid with lowering cholesterol)

How to make Lemon Tahini Quinoa Salad

In a small bowl combine dressing ingredients and whisk together until smooth then set aside.
In a medium bowl, add red onion, carrots, black beans, quinoa, roasted broccoli and basil.
Toss ingredients together to evenly mix.
Pour dressing over quinoa mix and toss together to combine well.
Pack with extra lemon wedges as desired to help re-hydrate when it is time to eat.

Tips for making lemon tahini quinoa salad

Make sure to use a good quality brand of tahini. The only ingredients you should find in tahini should be mechanically hulled sesame seeds. I personally have had the best experiences in the US when using tahini from Soom Foods (affiliate link). If your tahini is separated, make sure to stir well to combine before using for the best flavor. Rule of thumb, if your tahini is bitter and chalky, then you likely got a bad brand of tahini.
If your dressing is too thick, add a tablespoon at a time of water to your dressing and whisk well until it is at your desired consistency. I personally like it a little on the running side.
If you want this salad to come together quick, feel free to batch cook some quinoa ahead of time before making this salad OR feel free to use frozen or shelf stable pre-cooked quinoa to save even more time.
You can store this quinoa salad in an airtight Tupperware container for up to 3-4 days in the fridge.

Need more salad recipes?