Addictive Carrot Quinoa Salad With Lemon Tahini Dressing Recipes

ADDICTIVE CARROT-QUINOA SALAD WITH LEMON-TAHINI DRESSING

Steps:

• Bring a medium pot of water to a boil. Add 2 teaspoons kosher salt. Add the quinoa and cook for 10-12 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve. Set aside.
• Meanwhile, whisk together the dressing ingredients. Taste. I like to add another teaspoon of maple syrup and more salt to taste. Set aside.
• If your carrots are especially dirty, peel them. Otherwise, simply wash them. Trim the ends. Send them down the chute of your food processor fitted with the shredder attachment. Transfer to a large bowl. Season with a teaspoon of kosher salt and toss. Set aside.
• In a medium skillet, toast the pine nuts over medium heat watching closely the entire time. Stir frequently. When the nuts are toasty, remove the skillet from the heat.
• Add the quinoa, pine nuts, and parsley to the bowl with the carrots. Add the dressing. Toss to coat. It may be easiest to toss with your hands. Taste. Adjust as needed with more salt or lemon. Serve immediately or pack into containers and stash in the fridge.

LEMON-TAHINI QUINOA WITH RAW CHICKPEAS

Steps:

• Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
• Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
• Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

QUINOA SALAD WITH TAHINI DRESSING

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.