Friday, May 10, 2013
Quinoa and Chickpea Salad with Lemon Tahini Dressing
Lately I seem to be a little obsessed with quinoa. I know it's trendy now but I wasn't such a fan the first time I tried it a couple of years ago. Somehow it grew on me, though, and now I'm constantly thinking up new ways to prepare it. I'll be considering making a salad or a pilaf or some other traditional dish and I'll think to myself - hey, why don't I put some quinoa in there? Oh, well. Considering how healthy quinoa is, I'm far better off with it than, say, my cheesecake obsession.
1/2 Cup quinoa, cooked according to package directions
1 Seedless cucumber, diced
1/2 Cup canned chickpeas, drained and rinsed
1 Tablespoon chopped cilantro
2 Tablespoons sesame paste
3 Tablespoons water
1 Tablespoon lemon juice
1/2 Teaspoon garlic powder
Salt & pepper to taste
Make the dressing by combining all the ingredients in a bowl and whisking until thoroughly combined. Cook the quinoa and allow to cool slightly before adding the chickpeas, cucumber, cilantro and dressing. Serve at room temperature. Makes 2 servings.