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Quinoa Bowl With Tahini Dressing

Recipe photo courtesy of Sharon Radisch

This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.

Source: Martha Stewart Living, April 2016
Total Time Prep Servings



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How would you rate this recipe?
  • MS11627153
    7 JUL, 2018
    Very good. I don't like raw mint so I left it out along with the cucumber and almonds. Whisk the dressing in a bowl to avoid a messy blender.
  • MS10547514
    22 FEB, 2017
    I made this tonight, and it was quite good! At first I only put in one cup of the mint but later added it. I would store the dressing separate from the salad and add the salad right before serving if you have leftovers. I may experiment also with the dressing; I feel a little garlic, some cilantro or maybe a serrano pepper might make it a bit more interesting, but it is already good.

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