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Exotic Herb-Infused Quinoa and Jackfruit Salad with Citrus Tahini Dressing
Discover a vibrant herb-infused quinoa and jackfruit salad with a citrus tahini dressing. Perfect for a nutritious and refreshing meal!
Welcome to a salad experience unlike any other. Our Exotic Herb-Infused Quinoa and Jackfruit Salad brings together the tropical allure of young jackfruit with the wholesome goodness of quinoa, all tied together with a luscious citrus tahini dressing. This vibrant dish is not only a feast for the eyes but a nutritional powerhouse, offering a rich source of fiber, plant-based protein, and essential vitamins.
Jackfruit, often celebrated for its meat-like texture, is a versatile fruit rich in antioxidants and vitamin C. Paired with quinoa, a complete protein packed with all nine essential amino acids, this salad is the perfect choice for those seeking a balanced and satisfying meal. The unique combination of fresh herbs and a tangy dressing will invigorate your taste buds while supporting your body's health and wellness goals.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant herb-infused quinoa and jackfruit salad with a citrus tahini dressing. Perfect for a nutritious and refreshing meal!
Ingredients
- • quinoa: 1 cup
- • young jackfruit (canned, in water): 1 can (14 oz), drained and shredded
- • mixed fresh herbs (mint, parsley, cilantro): 1 cup, chopped
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1 medium, diced
- • red onion: 1 small, finely sliced
- • arugula: 2 cups
- • lemon juice: 2 tablespoons
- • tahini: 3 tablespoons
- • orange juice: 2 tablespoons
- • olive oil: 2 tablespoons
- • garlic: 1 clove, minced
- • salt: to taste
- • black pepper: to taste
- • zest of 1 lemon
- • smoked paprika: 1/2 teaspoon
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 2 While the quinoa is cooking, prepare the jackfruit. In a skillet over medium heat, add a teaspoon of olive oil. Add the shredded jackfruit, smoked paprika, and a pinch of salt. Sauté for 5 minutes until the jackfruit is heated through and slightly caramelized.
- 3 In a large salad bowl, combine the cooked quinoa, sautéed jackfruit, chopped herbs, cherry tomatoes, cucumber, red onion, and arugula. Toss gently to mix the ingredients well.
- 4 For the dressing, whisk together the lemon juice, tahini, orange juice, olive oil, minced garlic, lemon zest, salt, and black pepper in a small bowl until smooth and creamy.
- 5 Drizzle the citrus tahini dressing over the salad and toss to combine, ensuring all the elements are evenly coated. Adjust seasoning with more salt and pepper if necessary.
- 6 Serve the salad immediately or chill in the refrigerator for up to an hour to allow the flavors to meld beautifully.
Serving Suggestions
- • This exotic salad pairs wonderfully with a side of crusty whole-grain bread for a more filling meal. To complement the vibrant flavors, consider serving it with a chilled glass of sparkling water infused with fresh mint and a wedge of lime. For a complete meal, add a side of roasted sweet potatoes or a light vegetable soup to enhance the overall dining experience.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. The flavors will continue to develop, making it an excellent make-ahead option. If you're planning to store it longer, keep the dressing separate and add it just before serving to maintain the salad's crispness and flavor.
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