Mar 31, 2013
Stunning, flavourful and nutritious ... this salad has it all!
1 cup quinoa, such as red, white or mixed
3 cups grated carrot
1 small red onion, chopped
4 grilled chicken breasts or leftover deli roast chicken, chopped
1 large or 2 small cucumbers, chopped
2 yellow peppers, chopped
1 pint cherry or grape tomatoes, quartered or halved
1/4 cup chopped mint
1/4 cup parsley
4 cups baby arugula
1/4 cup tahini paste
1/4 cup apple cider vinegar
juice of 1 lemon
1/2 cup extra virgin olive oil
1 tbsp. chopped mint
1 garlic clove, minced
1/2 tsp cumin
Pinch cayenne, or to taste
Salt and freshly ground pepper, to taste
For a milder flavour, rinse quinoa before cooking. Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with fork. Spread out onto baking sheet and let cool.
In large glass bowl, layer quinoa, carrot, onion, chicken, cucumber, yellow peppers, tomatoes, herbs and arugula. Drizzle dressing over top or serve dressing on the side. Toss salad with dressing tableside.
Add tahini paste to a small bowl. Whisk in cider vinegar and lemon juice. Whisk in olive oil. Add mint, garlic, cumin, cayenne, and salt and pepper. Stir to combine. Taste and adjust for seasoning.
Yield: 4 to 6 servings.