Do you want to have a healthy and easy-to-make lunch? Then, follow this great recipe shared by @cookieandkate!
INGREDIENTS:
• 1 cup of Quinta Quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 ½ cups roughly chopped baby spinach
• ½ cup chopped fresh flat-leaf parsley
• ½ cup chopped fresh cilantro (or additional parsley)
• ⅓ cup chopped green onion (green parts only)
• ⅓ cup crumbled feta
• ⅓ cup toasted pepitas (hulled pumpkin seeds) Lemon-tahini dressing
• ¼ cup olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 2 tablespoons tahini
• 1 large clove garlic, pressed or minced
• ½ teaspoon fine sea salt
• Freshly ground black pepper to taste
PREPARATION:
• To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, decreasing the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
• Meanwhile, toast the pepitas in a small skillet over medium heat, frequently stirring, until fragrant and making little popping noises, about 5 minutes. Transfer them to a large serving bowl to cool for a few minutes (we’ll add more to the bowl in a minute).
• To make the dressing: In a small bowl, combine the olive oil, 3 tablespoons lemon juice, tahini, garlic, salt and several twists of freshly ground pepper. Taste, and add up to 1 more tablespoon of lemon juice and more pepper, if necessary.
• Once the quinoa is ready to use, add it to the large bowl with the chickpeas, spinach, parsley, cilantro, green onion, feta and toasted pepitas. Drizzle all of the dressing over the salad, and toss to combine. Serve it in a bowl and enjoy it!
Loading...
