I came across this recipe while exploring one of my favourite procrastination tools: Tastespotting. The website features photos that bloggers have uploaded. Each photo has to be reviewed and approved by the website before its posted so its best not to view the site on an empty stomach.
When I found this recipe, I knew that it would be an instant hit with my good old friend Hilary over at Hilary Makes. As it turns out, she loved the recipe and did a nice little write up over at her blog. Following some of her advice including upping the amount of lemon in the recipe, I made this dhishfor dinner last night and also enjoyed it.
The recipe it self is supposed to be inspired by the ingredients found in hummus (tahini, chickpeas, lemon and garlic). While it didn’t quite remind me of hummus, I still enjoyed the end result. For my salad, I ended up using the remnants of two different bags of quinoa, creating a nice rainbow effect.My Father is also allergic to nuts so we do not keep any almonds around the house, so I left those out of the recipe. Luckily I had most of the other ingredients on hand, so I didn’t have to worry about doing a major shop for his meal.
I have to say, I found that this recipe got better the second day. While it was tasty for dinner, I definitely enjoyed it better on day two for lunch.
- 1 cup of uncooked quinoa
- 1 can of chickpeas, drained and rinsed (reserve a bit of the liquid)
- 3 cups arugula, sliced
- 3 cups flat-leafed parsley, sliced
- Juice of two lemons
- 2 T Tahini
- 2 T Chickpea liquid
- 1 clove garlic, crushed
- Cook quinoa according to package instructions and fluff with a fork
- In a small bowl, whisk together tahini and lemon juice
- Add chickpea liquid, and garlic (If dressing is still too thick add a bit more liquid/water)
- Season with S&P
- In a larger bowl toss quinoa, arugula, parsley and chickpeas.
- Add dressing and combine until well-coated
- Serve room temperature or cold and enjoy!