This is a great recipe from Leanne Campbell’s ‘The China Study Cookbook’. We simply increased the salt amount to taste . We’ve been serving this in our cafe together with a beetroot hummus, sprouted grain crispbreads, and fresh buttercrunch lettuce – people tend to wrap the salad in the lettuce leaf and enjoy it like a wrap.
It’s a great summery salad, very tasty, great textures, and no refined oil in it.
Lemon Tahini Quinoa Salad
2 cups water (470g)
1 cup red quinoa (200g)
1/2 red onion (65g)
1 cup broccoli florets (100g)
1 medium red capsicum, seeded (120g)
1 medium yellow capsicum, seeded (120g)
2 tomatoes (130g)
1 can chickpeas (275g)
Dressing:
1/4 cup tahini (50g)
3 Tbsp lemon juice (30g)
2 Tbsp hot water (30g)
2 Tbsp tamari (30g)
2 tsp agave nectar (15g)
1 tsp garlic powder (2g)
Method:
- Bring quinoa to boil in the water, and simmer for 15 minutes. It should be light and fluffy. Drain any excess water and place quinoa in mixing bowl.
- Dice the capsicum and tomatoes. Dice the red onion finely.
- Add all salad ingredients to bowl and mix together.
- Mix together dressing ingredients with a fork or a whisk, then combine into the salad ingredients.
