Ingredients:
2 cups vegetable stock or water
1 cup quinoa
1/2 teaspoon Kosher salt and a few good cranks of black pepper
1 can garbanzo beans, rinsed and drained
1/2 cup red onion, small dice
Instructions:
In a medium saucepan over medium heat, add the stock and simmer. Stir in the quinoa and cook until the grains look as if they have a curly, pig-like, tail. Drain, then combine quinoa, garbanzo beans, cilantro, and red onion. Add enough Tahini Dressing to achieve your own personal desired taste. Serve inside a pita half with the desired sides.
Sides:
Red bell pepper, roasted, skinned, seeded
Pita bread, halved
Spinach, washed, dried
2 tablespoons fresh flat-leaf parsley, chopped, optional
Tahini Dressing
Ingredients:
3 tablespoons EVOO
2 cloves garlic, crushed into a paste or finely minced
Zest and juice of 1 lemon
1/3 cup Tahini, stir well before measuring
1/2 teaspoon Kosher salt and a few good cranks of black pepper
1/4 teaspoon cumin powder
1/2 cup vegetable stock, or as needed
Quinoa Salad with Tahini Dressing in Mediterranean Pita Pockets
Ingredients:
2 cups vegetable stock or water
1 cup quinoa
½ teaspoon Kosher salt and a few good cranks of black pepper
1 can garbanzo beans, rinsed and drained
3 tablespoons cilantro, or Italian flat-leaf parsley, chopped
½ cup red onion, small dice
Instructions:
In a medium saucepan over medium heat, add the stock and simmer. Stir in the quinoa and cook until the grains look as if they have a curly, pig-like, tail. Drain, then combine quinoa, garbanzo beans, cilantro, and red onion. Add enough Tahini Dressing to achieve your own personal desired taste. Serve inside a pita half with the desired sides.
Sides:
Red bell pepper, roasted, skinned, seeded
Pita bread, halved
Spinach, washed, dried
2 tablespoons fresh flat-leaf parsley, chopped, optional
Tahini Dressing
Ingredients:
3 tablespoons EVOO
2 cloves garlic, crushed into a paste or finely minced
Zest and juice of 1 lemon
1/3 cup Tahini, stir well before measuring
½ teaspoon Kosher salt and a few good cranks of black pepper
¼ teaspoon cumin powder
½ cup vegetable stock, or as needed
Instructions:
Blend together EVOO, garlic, lemon juice, zest, Tahini, salt and pepper,
cumin, and vegetable stock.
