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In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low, cover, and cook for about 15 minutes until the water has been absorbed and the quinoa is tender. Allow to cool to room temperature.
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Transfer quinoa to a large bowl. Add onion, carrot, tomato, herbs, dried cranberries, and nuts and mix to combine. In a separate small bowl, combine olive oil and lemon juice, then pour over salad and toss to coat. Season with salt and pepper (less salt may be needed if serving with tahini dressing).
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To make the dressing: Whisk all ingredients vigorously until well combined. Cover and refrigerate until ready to serve.
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Just before serving, drizzle dressing over the top and toss to combine, or serve dressing on the side for each serving to prevent the salad from becoming soggy.
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*Water is added to thin out the sauce, so you can add as much as you want of it, a bit at a time, until you reach the desired consistency. ¼ cup always works perfectly for me.