This hearty salad features a refreshing mix of sweet melons, creamy vegan feta, and protein-rich quinoa, all atop a bed of peppery arugula. Drizzled with a tangy lemon-tahini dressing and garnished with toasted pumpkin seeds, this dish offers a delightful blend of flavors and textures perfect for a light lunch or a vibrant side dish.
Ingredients
Salad:
- 1 cup quinoa
- 2 cups water
- 1 cup mixed melon balls cantaloupe, honeydew, watermelon
- 1 cup vegan feta crumbled
- 4 cups arugula
- 1/4 cup toasted pumpkin seeds
Lemon-Tahini Dressing:
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp maple syrup or agave nectar
- 1 clove garlic minced
- Salt and pepper to taste
- 2-4 tbsp water to thin
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water.
- In a medium saucepan, combine the quinoa and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- Prepare the Melons and Vegan Feta: Use a melon baller to scoop out balls from the melons. Alternatively, cut the melons into small cubes.
- Crumble the vegan feta.
- Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and minced garlic.
- Season with salt and pepper.
- Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, melon balls, vegan feta, and arugula.
- Drizzle with the lemon-tahini dressing and toss gently to combine.
- Sprinkle with toasted pumpkin seeds.
Notes
Enjoy this vibrant and nutritious Melon Vegan Feta and Quinoa Salad as a refreshing meal that captures the essence of summer.
Add a Comment