Fresh quinoa salad bowl with spicy chickpeas, vegetables and tahini dressing
" data-orig-size="4000,6000" data-image-title="Quinoa salad bowl" data-image-caption="" aperture="aperture" />This bright and wholesome bowl is a lunch I’ve been enjoying on repeat lately. It’s also great for picnics. Ever popular quinoa is very versatile, and in this bowl I’ve topped it with spiced chickpeas, crunchy carrots, tomatoes, crumbly feta and a nutty tahini dressing. It’s an incredibly satisfying meal and a nutritious way to elevate your salad game.
Fresh quinoa salad bowl with spicy chickpeas, vegetables, coriander and tahini dressing
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Is quinoa good for me?
Yes! Quinoa has a number of health benefits. It’s nutrient dense – protein, fibre, vitamins and minerals – they’re all in there baby! It’s also a great option if you’re following a vegan or gluten-free diet and it’s quick and easy to prepare.
Can I use any type of quinoa in this recipe?
I used white quinoa in this recipe as it’s what I had in the pantry, but you can use red or black quinoa if you prefer. Most supermarkets will stock quinoa, otherwise you’ll be able to find it at any health food store.
Quinoa salad add-ins
I’ve included chickpeas and decided to fry them in a combination of cumin, smoked paprika and cinnamon to add a wonderful spicy flavour to the salad. The spicy chickpeas also pair so well with the fresh coriander. I added fresh veggies for crunch and feelings of virtuousness. 
Quinoa is delicious with all sorts of fresh veggies (diced tomatoes and cucumbers are another favourite add-in) and most salad dressings will work well with this versatile grain.
Can I make this salad ahead of time?
Absolutely, quinoa salad should stay fresh for a few days if stored in an airtight container in the fridge. I would suggest adding the dressing just before serving though.
Fresh quinoa salad bowl with spicy chickpeas, vegetables and tahini dressing
" data-orig-size="4000,6000" data-image-title="Quinoa salad bowl" data-image-caption="" aperture="aperture" />This flavourful recipe will provide two hearty servings or four smaller side portions. Double it up and you’ll have lunch prepped for the week, extra brownie points for you!
Fresh quinoa salad bowl with spicy chickpeas, vegetables and tahini dressing
" data-orig-size="4000,5719" data-image-title="Quinoa salad bowl" data-image-caption="" />QUINOA BOWL WITH TAHINI DRESSING
- Servings: 2
- 120 g quinoa, rinsed
- 300 ml water
- 1 x 400 g tin chickpeas, drained and rinsed
- 5 ml (1 tsp) smoked paprika
- 5 ml (1 tsp) ground cumin
- 1.25 ml (¼ tsp) ground cinnamon
- 2.5 ml (½ tsp) fine salt
- 5 ml (1 tsp) olive oil
- 30 ml (2 tbsp) tahini
- 30 ml (2 tbsp) warm water
- 5 ml (1 tsp) fresh lime juice
- 2.5 ml (½ tsp) honey
- 2 large carrots (about 140 g ), peeled and coarsely grated
- 100 g baby plum tomatoes, quartered
- 40 g plain feta
- a handful of fresh coriander, stalks removed
1.) Place the quinoa and water in a small pot. Bring to the boil, then reduce the heat and allow to simmer gently for 10 minutes until all of the water has been absorbed. Remove from the heat, cover with a lid and leave to stand for 10 minutes. Fluff up with a fork.
2.) Place the chickpeas in a bowl. Add the paprika, cumin, cinnamon and salt and toss together well. Heat the olive oil in a frying pan and cook the chickpeas for 3 – 4 minutes, tossing regularly. Set aside.
3.) Place the tahini, water, lime juice and honey in a small bowl. Whisk together with a fork until smooth. Set aside.
4.) Dish the quinoa into two bowls. Add the chickpeas. Top with the carrot and tomatoes. Drizzle with tahini dressing and crumble the feta on top. Sprinkle the coriander leaves on top and serve. (Optional – toss everything together if you prefer.)
