Lemon-scented Quinoa Salad Recipe

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Serves 4
1 cup quinoa
2 cups water
1/2 tsp sea salt
1 can garbanzo beans
1/2 cup cilantro, chopped
1/2 red onion, chopped
Tahini Dressing:
1 clove garlic, smashed & chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tbsps olive oil
2 tbsps hot water
scant 1/2 tsp sea salt
1. Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

2. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

3. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Meal   LunchDish   Salad
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   High-Fiber, Low-Calorie, Low-Fat, Vegetarian, Wheat/Gluten-Free

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