Hello! It’s Melissa.
Tonight, I’m posting one of my most favorite quinoa salads (I feel like I saw that a lot…). It’s Matt’s favorite (and a frequent request) and I’ve brought it to a few events and always get recipe requests. It is adapted from the Whole Life Nutrition Cookbook. (It’s a fantastic cookbook – gluten-free, dairy-free and filled with over 200 recipes. I’ve made a number of recipes from it and always end up loving them.)
But back to the quinoa salad.
2 mini cucumbers (cut in half lengthwise, scoop out the seeds with a spoon and then chopped up)
30 baby carrots (cut into discs…obviously the number doesn’t matter, but I thought I’d give an idea of how many I use)
1 pack of cherry tomatoes (chopped in half, salted)
2 cans of garbanzo beans (cooked in a pan with salt and garlic powder until a little crispy)
1/4 cup toasted pine nuts
1/4 red onion (finely diced – if you don’t know how to chop an onion properly (like me until recently, I suggest you check out this video from gluten-free girl)
1.5 cups of quinoa (1.5 cups dry…then cook)
1/2 cup of sesame tahini
1/2 cup fresh lemon juice (This is about 2 lemons, I always like a little more…)
1/4 cup olive oil
3 Tbls water
2 cloves of garlic (crushed…diced…grated – in small bits)
zest of 2 lemons
Salt to taste
Chop all the veggies and put them in a bowl:
*This is the first time I used cucumbers in the salad – I didn’t de-seed them and it got kind of watery..I’m hoping de-seeding them would help with this problem…
Make the quinoa, cook the garbanzo beans and toast the pinenuts
Mix the dressing ingredients together – I use an electronic hand mixer, although you can use a whisk it – but that can be tough because the tahini is very thick, so it’s kind of challenging to mix with just a whisk.
Pour the dressing over the quinoa, pinenuts, garbanzos, and veggies and ENJOY!