Quinoa Tabbouleh with Creamy Avocado Tahini Sauce

I know I’ve already made so many recipes with my Creamy Avocado Tahini Sauce but it’s THAT GOOD. It goes perfectly with the ingredients in this Quinoa Tabbouleh with Creamy Avocado Tahini Sauce: quinoa, tomatoes, cucumbers, fresh herbs, lemon juice, and avocado oil.

On a side note, does anyone know how to spell tabbouleh? tabouli? tabouleh? tabbouli? Honestly, I could not figure this one on out google (which is where I solve all my major questions in life).

Regardless of what you call it, I think we can all agree that tabbouleh is good stuff. I added quinoa to mine for more texture and to make it more filling. It’s especially good in pita bread with falafel.

Can we have a moment of silence for tahini? Seriously, I would love to meet the person who had the brilliant idea to grind up sesame seeds into a paste. Like who comes up with that kind of stuff? Tahini is great on its own as a dressing, in sauces, in hummus, as a marinade, etc.

This Quinoa Tabbouleh with Creamy Avocado Tahini Sauce is super refreshing and rejuvenating. I love how the creamy sauce brings all of the flavors together, while the lemon juice adds the perfect amount of tang. Also, the fresh herbs really hit the spot. The mint definitely stands out but in a good way. I may actually try 2 tablespoons of mint next time instead of one.

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a Tabbouleh Salad with Avocado Tahini Sauce