Recipe: Quinoa with lemon tahini dressing

I found this recipe on the Guardian’s website.  It’s a great looking winter recipe and another option for the quinoa in our pantry.

Quinoa with lemon tahini dressing

This vibrant, multicoloured salad is packed with plenty of slow-burning ingredients to keep you going. The dressing is sharp and punchy and can liven up any mixed salad.

Serves 4

100g quinoa
1 tsp turmeric
100g chickpeas, cooked and drained
100g haricot beans, cooked and drained
2 tbsp pitted green olives, sliced
1 tsp sumac
1 red pepper, finely diced
2 tbsp parsley, chopped
3 spring onions, sliced
2 celery sticks, finely diced
1 carrot, shredded or coarsely grated
1 green chilli, deseeded and sliced
Salt and black pepper

For the dressing
1 tbsp sweet chilli sauce
1 tsp Dijon mustard
25ml extra virgin olive oil
1 tbsp tahini paste
A pinch of caster sugar
Salt and black pepper
1 garlic clove, crushed
Juice of ½ lemon

Fill a large pan with water and season with salt, bring the water to a rapid boil and add the quinoa and turmeric. Stir the quinoa regularly and ensure the water boils rapidly throughout the cooking process. Cook the quinoa like pasta until al dente. Drain with a sieve, refresh under cold running water, drain again.

Measure the ingredients for the dressing into a jug or blender and blend until smooth. Taste and adjust the seasoning if needed.

Mix the cooled and drained quinoa with the rest of the ingredients and add some of the dressing to taste. Serve the remainder on the side so that guests can add more if they wish. You can keep leftover dressing refrigerated for up to five days.


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