Crunchy Quinoa Salad with Tahini Vinaigrette

Add the quinoa and water to a pot and bring to a boil. Then cover the pot, lower the heat and cook for 12 minutes. Turn off the heat but keep the lid on for an additional 5 minutes.

Prepare the vinaigrette by combining the olive oil, tahini sauce, lemon juice, mayonnaise and garlic in a bowl and whisking together. Season to taste with salt and pepper.

Add the carrots, broccoli and scallions to the cooked quinoa. Pour on the vinaigrette and toss to combine. Fold in the spinach leaves and finish with the sunflower seeds.

This salad may be served warm or at room temperature. Makes 4 side dish servings or 2 meal sized servings.