Friday, April 16, 2010
Tahini Quinoa Salad
I'm always on the look out for recipes that involve quinoa. This small grain is rather neutral and is packed full of protein. Good for the vegetarian. I came across this recipe in Sophie Dahl's new book, Miss Dahl's Voluptuous Delights: recipes for every season, mood, and appetite. At first glance it may look like a repeat of my previously posted quinoa recipe, Les quinoa avec les legumes. And while it does contain some of the same ingredients, the flavor is very different thanks to the tahini dressing. This recipe is relatively inexpensive also. Tahini will be the most expensive ingredient and could be hard to find. I found mine next to the peanut butter in the nutrition area of the grocery market.
For the Dressing:
1/4 Cup Olive Oil
Juice of One Lemon
2 Tablespoons of Soy Sauce
2 Tablespoons of Tahini (sesame paste)
1/2 clove garlic, peeled & chopped (or crushed garlic from the jar)
Honey (to taste and optional)
2 Cups vegetable broth
1 Cup Quinoa
1/2 Peeled Cucumber, chopped
2 Scallions, finely chopped
1 Plum Tomato, finely chopped
1 Red Bell Pepper, de-seeded & chopped
Fresh mint leaves to garnish (optional)
1. Bring Vegetable broth to a boil, add quinoa and cover and let simmer 10-15 mins. Or until broth is absorbed.
2. Meanwhile blend dressing ingredients until smooth.
3. Prepare salad ingredients.
4. When quinoa is finished, mix in salad ingredients.
5. Top with dressing upon serving.
It may be preferred to let the quinoa come fully to at least room temperature before serving. Feel free to serve it right from the refrigerator as well.