Much as I love food and trying new things, I’m also a creature of habit, especially during the work week. Far too often, I find myself with less than 20 minutes to pull something together for lunch between zoom meetings. Salads tend to be my go-to because they’re fast, easy, and make me feel good about how I’m choosing to fuel my body.
I tend to cook a pot of quinoa at the start of the week, and pull from it as the days pass. Last week I made a quinoa fried rice, which while not a new idea, it was my first time doing so, and I’m not sure I’d ever want regular rice again. I also love making grain bowls using leftover cooked quinoa, whatever leafy greens on hand, and some crunchy things for texture (pumpkin seeds, sunflower seeds, walnuts, crisp radishes, carrots and roasted broccoli are some favorites).
This tahini maple basil dressing worked its way into my salad rotation a few weeks ago, and has earned its place as a keeper in my recipes. The maple balances the strong flavors of the tahini and olive oil. You can try using just 1 teaspoon, then taste and adjust adding more to your liking.
The basil was a last minute impulsive decision because of the plant sitting on my window sill. Dill, cilantro, or mint would all be great here, too. I’ve made this dressing without any herbs and it’s delicious but the herbs really elevate it. If you prefer to keep the dressing more neutral in flavor or need to satisfy picky palates, you can opt for tossing the fresh herbs directly into your salad bowl for that punch of fresh flavor.
Be well, and remember to be kind. –xo, j.
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