Salad is one of my favorite things to eat for dinner. We generally eat some version of salad with dinner every night, with the exception being the first trimester of both of my pregnancies when I couldn’t even look at a green without gagging. I think salads are one of my better meal preps and my party guests frequently ask me what I put in mine. That depends on my mood…what I have in the pantry…what I want to use up in the fridge. I made up this version last week when I had some leftover quinoa and a clamshell of spinach that needed to be eaten. Feta, kalamata olives and pepitas were also on hand and to finish it off, I made a quick batch of my favorite tahini dressing from Food52.com. This dressing is seriously addicting and so easy. The salad it’s featured with is also tasty, but the dressing has been my go to anytime I have a tahini craving. Anyway, this salad was super tasty so I recreated it again, making sure to write down my ratio of ingredients. (I also added some Argentinian Red Shrimp from Trader Joe’s.) But I think salads are easily modified based on your taste, so add, swap, or omit ingredients at your leisure. But definitely make this for dinner. You won’t be disappointed.
Spinach Salad with Red Quinoa, Feta and Tahini
1/2 of a 16 ounce clamshell of organic spinach
1/2 cup cooked red quinoa
1/2 cup feta, crumbled
1/2 cup pepitas
1/2 cup kalamata olives, pitted
For the dressing:
1 garlic clove, crushed to a paste with a pinch of salt
3 tablespoons tahini
3 1/2 tablespoons lemon juice
2 tablespoons water
2 tablespoons olive oil
Toss all of the salad ingredients in a bowl. In a smaller bowl, mix the garlic paste and lemon juice. Whisk in the tahini, water and olive oil, until smooth. (If you want the tahini a bit thinner, add more water.) Pour as much dressing as you’d like onto the salad and toss to combine. Serve immediately.