Prepare the tahini by placing all ingredients in a blender and purée until creamy. If the mixture becomes very thick, add some water to dilute, so that it can be easily poured over the salad.
Place the quinoa into a pot of boiling, salted water and let it boil for 15 minutes, until tender. Drain and cool with cold water. Allow the quinoa to drain well.
Transfer quinoa to a bowl and mix with the beans, corn, tomatoes, avocado, feta cheese, salt and pepper.
Place the salad on a platter, scatter the spinach leaves on the salad, drizzle with tahini sauce and serve.
Tip
This salad can also be served as a wrap. Prepare a thicker tahini sauce by reducing the water. Smear the sauce on a tortilla and add 2-3 tbsp of the quinoa salad on one side. Place a few spinach leaves on top, wrap the tortilla tightly and serve.
For the crispy tortilla chips
Place all the ingredients on a baking sheet and toss. Bake in a preheated oven at 150°C for approximately 30 minutes until the tortillas become crispy. Set aside to cool.
For the salad
In a small bowl mix the olive oil with the lemon juice. In a larger bowl, place the sliced cucumber along with the pomegranate seeds and mint leaves. Sprinkle with salt and pepper, drizzle with the vinaigrette, toss and set aside.
For the feta cheese
Heat grill pan with olive oil and place the feta cheese slices on the pan. Fry for 1-2 minutes on each side until slightly golden.
For serving
Scatter crispy tortilla chips on a platter and place the grilled feta cheese on top. Top the feta cheese with the salad, sprinkle with poppy seeds and serve.
In a pot of boiling water, add the beans and boil for 5 minutes. Drain and cool them with cold water. Transfer to a large bowl.
Heat the olive oil in a pan, add the garlic and ginger. Cook for 1 minute and remove from the heat. Add to the bowl with the beans.
To make the dressing, simply combine all ingredients and mix well.
Drizzle the beans with the dressing, add the pine nuts, currants, radishes and mint leaves. Toss well, top with feta cheese and serve.
Place the lentils in a saucepan with water and bring to a boil. Reduce heat to medium and simmer for 30-35 minutes.
Drain lentils and cool them with cold water. Allow lentils to drain well. Place them in a large serving bowl and add the tomatoes, onion, parsley, mint and set aside.
Prepare the dressing by placing all the ingredients in a jar. Cover and shake vigorously.
Drizzle the salad with the dressing and gently toss. Refrigerate the tabbouleh for 30 minutes to absorb all the flavors of the herbs and spices. Sprinkle with feta cheese and serve.
In a large bowl, mix the cherry tomatoes, onion, cucumber and the watermelon.
To prepare the dressing, place all ingredients in a blender and blend until smooth and creamy.
Drizzle the salad with the dressing and gently toss. Transfer to a serving dish, sprinkle with herbs and almonds and serve.
