Description
If you are craving a quick, easy and refreshing Quinoa Bowl, make this simple yet flavorful Mediterranean salad recipe.
Ingredients
Units
Scale
- 1 cup of uncooked quinoa
- 3 Medium Tomatoes, diced very small
- 6 Persian Cucumber, diced very small
- 1/2 red onion, diced very small
- 1/4 cup freshly chopped parsley or cilantro
- 1 can chickpeas
- 1/2 tsp sumac
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 tbsp toasted pine nuts (optional)
For the Tahini Dressing
- 1/2 cup tahini paste
- 1/4 cup lemon juice
- 1/4 cup water. See Note 1
- 1 tsp Maple Syrup
- 2 tsp Apple Cide Vinegar
- 1/2-1 tsp Harissa ( to taste). See Note 2
Instructions
- Cook quinoa following any of our how-to-cook quinoa methods
- In a large bowl mix chickpeas with sumac, cumin, paprika, and salt until well coated.
- Add tomatoes, cucumbers, onions, and cilantro or parsley
- Make the dressing by whisking all the ingredients together or put them all in a blender, especially if you used tahini from the bottom of the jar.
- Pour as much dressing as you would like on the salad and mix well. Adjust seasoning with more salt, or lemon if necessary.
Notes
- If you are using tahini from the bottom of the jar, it is usually drier. In that case, you may need to add more water to achieve the desired consistency for the tahini dressing. You will probably need to use a blender to make the dressing.
- Depending on the brand of Harissa that you are using it could be hotter or milder. Add as much as you need to your taste.
- You may have some leftover tahini dressing, you store it in the fridge for up to 4 days or freeze it. Use leftover dressing with your favorite salad.
- Prep Time: 15
- Cook Time: 20
- Category: Bowl
- Method: Raw
- Cuisine: Medditerranean
Nutrition
- Serving Size: 1 cup
- Calories: 344
- Sugar: 5.8 g
- Sodium: 313.6 mg
- Fat: 16.6 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 40.6 g
- Fiber: 7.6 g
- Protein: 12.2 g
- Cholesterol: 0 mg