Scarlet Quinoa Salad with Chickpeas and Tahini Dressing
Low-FODMAP, Vegan, Gluten-Free
Servings 6
Ingredients
Salad:
- 1 cup red quinoa, rinsed (white quinoa works fine too)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 - 15 oz. can chickpeas (garbanzo beans), drained and rinsed
- 1 large tomato, chopped
- 1 red bell pepper, chopped
- 4 scallions, thinly sliced (green parts only)
- 1/2 cup toasted pine nuts
Dressing:
- 6 tablespoons tahini (sesame seed paste)
- 1/4 cup lemon juice
- 1 tablespoon FODY Garlic Infused Oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- water to thin dressing, as needed
Instructions
- In a large saucepan, bring the quinoa, water and 1/2 teaspoon salt to a boil. Reduce heat, cover and simmer 15 minutes. Remove from heat, keep covered and allow to steam another 10 minutes. Fluff quinoa with a spoon and cool completely. You can speed up the cooling process by spreading the quinoa out on a cookie sheet.
- Place the cooled quinoa in a large bowl and add in the tomato, bell pepper, scallions and pine nuts. Toss to combine.
- In a small bowl, whisk together the tahini, lemon juice, garlic-infused oil, 1/2 teaspoon salt, black pepper, and ground cumin. Add water, a teaspoon at a time, to thin dressing if needed. Pour over the the quinoa mixture and gently toss until the dressing is evenly distributed. Chill and serve on a bed or lettuce or greens if desired.