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Israeli Style Quinoa
In: Mains, Recipes, Sides1

This was the perfect plant-based dish to make when I had my family over for brunch. The winter’s day was mild and spring did not feel so far away. This dish combined some favorite foods from Israel in a quinoa crazy kind of way.

This recipe makes a lot! If you are not entertaining, cut it in half.



  • 2 cups of uncooked quinoa
  • 4 tbsp of minced parsley
  • 3 tbsp of minced mint
  • 2 tbsp of dried tarragon
  • Juice of 1 1/2 lemons
  • 3 small cucumbers sliced
  • about 40 multicolored cherry tomatoes cut in thirds (or red only)
  • 1 1/2 cups of pomegranate
  • salt and pepper to taste
  • 3 green onions thinly sliced



  • Place the two cups of quinoa in a pot with 4 cups of water. Cover, bring to a boil and let simmer for 15 min. Remove from heat, remove cover, mix and let sit until cooled. It may take a while to cool so I always prepare this a few hours in advance or even the night before.
  • Mix parsley, mint, tarragon, salt, pepper and lemon juice into cooled quinoa. (You can also add dressing to taste now, if you are doing this in advance. I serve mine on the side)
  • Gently mix in cucumber, tomato, and pomegranate.
  • Sprinkle with green onion. I also like to pour a few more tomatoes on top for colour.
  • This salad is great on it’s own if you like the light taste of the ingredients coming together is a subtle way.


Tahini Dressing

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/3 cup plus a teaspoon of fresh lemon juice
  • 4 garlic cloves
  • 1 tsp sea salt
  • 1 tsp fresh parsley



  • Blend all ingredients together and enjoy.
  • Add a teaspoon of water at a time and blend again if the consistency is too thick for you.

~ Plant Trainers

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