Southwest Quinoa Salad with Tahini Lemon Dressing (Alkaline, GF, Vegan)

Throwing together stuff that I happen to have at my house, in order to bring a dish to a party is something I do often. Tonight this was the case. I know not all of these ingredients are things that everyone just has sitting in their fridge, however, it could be worth picking up some of them to make this.  Based on the response at the party, it turned out pretty good, and by request, I'm remembering what all I put into this and posting it. ENJOY!!

all the chopped veggies

finished product

Makes 10 servings

*OPTION: 1 can black beans, rinsed (I didn't add them, but they would fit in wonderfully)
1/2 english cucumber, chopped
2 roma tomatoes, chopped
1/2 yellow onion, thinly chopped
1 red bell pepper, chopped
1 medium-large carrot, diced
1/4 c cilantro, chopped
3/4 c fresh spinach, chopped
1 cup quinoa, cooked in 2 cups water

Dressing/Sauce
3 TBS tahini
1/4 c water
3 TBS lemon juice
2 tsp Bragg liquid aminos
1/2 tsp real (or sea) salt
1/2 tsp garlic powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp apple cider vinegar
1/8 tsp cayenne pepper


Bring 2 cups water to boil and add quinoa. Turn heat to low and cover, cook for about 20 min, or until all the water has evaporated and all quinoa seeds have popped open. Allow to cool for at least 5 min.
While quinoa is cooking, chop up all the vegetables to your desired size (I've found that smaller works better and is easier to eat) and put them in medium sized cooking bowl.
In a small bowl, combine ingredients for the dressing/sauce, then set aside.
Once quinoa has sat and cooled for a few minutes, combine it with the chopped vegetables. Top with dressing/sauce and mix to coat well.
Can serve immediately, or refrigerate to have it chilled.