Description
A refreshing and nutritious salad featuring quinoa, chickpeas, and a variety of colorful vegetables, topped with a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cooked or canned chickpeas
- 1 cup bell peppers (assorted colors), chopped
- 1 cup cucumber, diced
- 2 cups fresh spinach
- 1/4 cup tahini
- 1/4 cup plain Greek yogurt
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook quinoa: Rinse quinoa under cold water. In a pot, combine rinsed quinoa with 2 cups of water; bring to a boil, then simmer for 15 minutes until fluffy.
- Prepare chickpeas: If using canned, drain and rinse. Toss with olive oil and garlic powder; roast at 400°F (200°C) for about 20 minutes until crispy.
- Roast vegetables: Chop bell peppers and toss with olive oil, salt, and pepper on a baking sheet; roast alongside chickpeas until tender.
- Make dressing: In a bowl, whisk together tahini, Greek yogurt, lemon juice, salt, pepper, and water to desired consistency.
- Assemble: Layer quinoa in a serving bowl; top with roasted chickpeas, bell peppers, spinach, and cucumber. Drizzle with tahini yogurt dressing and toss gently before serving.
Notes
- This salad can be served cold or at room temperature.
- Feel free to add other vegetables or herbs as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg