Quinoa Salad with Garbanzo Beans and Tahini

Quinoa Salad (from A Little Bit Crunchy A Little Bit Rock and Roll)


1 c. quinoa, rinsed

2 c. water

1/2 tsp. sea salt

1 can garbanzo beans (or dried beans soaked and cooked)

1/2 c. cilantro, chopped

1/2 red onion, minced


Dressing:

1 clove garlic, minced

1/4 c. tahini

zest of lemon (to taste)

1/4 c. fresh lemon juice

2 T. extra virgin olive oil

2 T. hot water

1/2 tsp. sea salt (to taste)

(Mix all of the above together and set aside.)


Bring quinoa and water to a boil.  Reduce heat, partially cover, and simmer for about 15 minutes.


The quinoa is done when the little 'tails' appear on each one.


Fluff the quinoa with a fork.  Add the beans, red onion, cilantro and half the dressing.


Chill.


Serve with more dressing on the side as needed.


This makes a great hearty cold salad for lunch.


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