Balance and revitalise your body with the power of pH balancing ingredients. Dietitian Courtney Ellis shares her delicious recipe for a nutritious and vibrant salad that'll make your microbiome sing!
Quinoa and Chickpea Salad with Lemon-Tahini Dressing
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- Juice of 1-2 lemons (depending on your taste preference)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey (optional)
- 1 clove garlic, minced
- Salt and pepper to taste
- Water, as needed to thin the dressing
The method:
- Cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
- In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell pepper, chopped red onion, parsley, and mint.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey (if using), minced garlic, salt, and pepper. Add water gradually, whisking continuously, until the dressing reaches your desired consistency.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to taste.
Enjoy mindfully!