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1
Rinse the quinoa.
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2
Add it into a medium pot with the 2 cups of water and 1 teaspoon of salt.
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3
Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until cooked through.
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4
Remove from heat and set aside.
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5
Using a large knife, smash the garlic clove.
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6
Peel and roughly mince it then sprinkle with 1/4 teaspoon of salt.
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7
Use a fork to smash the salt and garlic together, creating a paste.
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8
If this seems difficult at first, allow the salt and garlic to hang out for a few minutes and try again.
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9
It does not need to be a super smooth paste, you just want most of the large bits broken up.
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10
In a small bowl, whisk together the tahini, lemon juice, zest, garlic and olive oil.
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11
The mixture will be very thick.
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12
Add the hot water 1 tablespoon at a time until it comes to a consistency somewhat like that of yogurt.
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13
Give it a taste to check for seasoning, adding more salt if needed.
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14
In a large bowl, toss the cooked quinoa with the cucumber and tomatoes.
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15
Add in the dressing, stirring to coat.
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16
Cover and chill before serving to allow the flavors time to meld.
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17
This will keep, covered in the refrigerator, for 3 days.
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18
Dressing recipe adapted from 101 Cookbooks.
