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I Think I Hate Tahini
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5/6/2011  •  Comment
By JTD

Lemony

With warmer weather here, I find that I want to eat lighter meals. I was flipping through some quinoa recipes and found one for a salad with chickpeas and a lemon-tahini dressing. I remember wanting to like it more than I actually liked it. I love chickpeas, and I love the way I feel after eating quinoa. It provides fiber and protein, yet it’s really easy to digest.

I was thinking about the ingredients in the salad and realized that what I didn’t like had to be the tahini. For a few weeks last summer, I had been eating a lot of lunches of Sabra hummus with crudités and pita. Then one day, I just got really tired of hummus. It reminded me of that stuck-to-the-roof of your mouth quality of peanut butter and just seemed really heavy.

Here’s a take on quinoa salad that keeps the lightness and lemony-ness that I was looking for.



Lemony Quinoa with Chickpeas

Ingredients

1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can chickpeas (garbanzo beans), or dried equivalent
1/2 cup cilantro, chopped (use flat-leaf parsley if you hate cilantro)
¼ cup chopped red onion or sliced scallions

Lemon-Garlic Dressing:

2 tablespoons fresh lemon juice
¼ cup olive oil
1 tablespoon garlic-infused oil (or use an additional tbsp. olive oil + 1 clove garlic, crushed)
1/2 teaspoon fine grain sea salt

Cook salad according to package directions.  Let cool until warm or room temperature.  Drain and rinse chickpeas, if canned.  Whisk together dressing ingredients in small bowl.  Toss salad ingredients with dressing in medium-large bowl.  This tastes best if not fridge-cold.


 

Tags: chickpeas; garbanzo beans; lemons; quinoa; salads; vegetarian
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