Spinach with Quinoa and Tahini Dressing

High in fibre, big on flavour and packed with vitamins, Celia Brooks-Brown's meat-free meal is made in minutes
By Celia Brooks Brown
Spinach with Quinoa and Tahini Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the spinach and quinoa

  • 2 tbsp olive oil
  • 350 g onions, sliced
  • 150 g quinoa
  • 300 ml water
  • 150 g spinach, or other greens, cleaned and roughly chopped

For the tahini dressing

  • 2 tbsp tahini, (sesame paste)
  • 4 tbsp hot water
  • 1 clove garlic, crushed
  • 1 lemon, juice only
  • 2 tbsp yogurt
  • sea salt and freshly ground black pepper
  • 25 g pine kernels, toasted


1. Heat the oil in a saucepan and cook the onions over a moderate heat for about 10-15 minutes, until soft and golden.

2. Stir in the quinoa, water and spinach. Cover and cook for 2-3 minutes, or until the spinach has just wilted.

3. To make the sauce, stir the tahini, hot water, garlic, lemon juice and yogurt together until smooth. Season to taste.

4. Transfer the spinach mixture to a serving dish and spoon the sauce evenly over the top. Scatter with the toasted pine nuts and serve straight away.

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