Thursday, 20 September 2012

Quinoa Salad with Chickpeas and Tahini Dressing

I've been using Quinoa for some time now. It's gluten-free and is a great alternative to burghul, couscous and rice. I like to use it in tabouli or Moroccan-inspired salads. This salad is great on it's own, served with barbecued steak or chicken or as I did tonight, alongside a Moroccan Beef Curry.

(NB: Quinoa should be soaked overnight if possible, but for those time-poor just make sure you rinse it really well before cooking.)

1000g water
1 teaspoon sea salt
170g quinoa, soaked overnight
400g can chickpeas
1/2 cup coriander leaves
1/2 small red onion
extra coriander leaves, to garnish
olive oil, to garnish

Tahini Dressing:
1 garlic clove
60g tahini
zest and juice of 1 lemon
20g olive oil
2-3 tablespoons water
sea salt, to season

  1. Fill TM bowl with water and add salt. Place drained quinoa into basket and cook for 15 minutes/varoma/speed 4. Drain and set aside with chickpeas into a serving bowl.
  2. To make the dressing, place all the ingredients into TM bowl and blend for 10 seconds/speed 8. Add some more water and blend again, to achieve the desired consistency. Set aside.
  3. To finish, place red onion and coriander into TM bowl and chop for 4 seconds/speed 4. Add to quinoa and chickpeas and toss with half the dressing. Add more dressing if you wish and season to taste. Serve garnished with some coriander leaves and a drizzle of olive oil.

Sweet Moroccan Curried Beef (Devil of a Cookbook)

1 comment:

  1. I'm loving quinoa at the moment and have only just recently started experimenting with it! This salad looks and sounds mouth watering! Will be adding chickpeas to my shopping list for this week. Looking forward to trying this recipe out, thankyou :)