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Crispy Quinoa Salad Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tbsp sesame seeds (optional)
  • 1/4 cup tahini
  • Juice of 1 lemon (about 3 tbsp)
  • 3 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp ground cumin

Method
 

  1. Rinse quinoa, combine with 2 cups water, boil, reduce heat, cover, and simmer 15 minutes. Fluff with a fork, then spread on a baking sheet to cool and dry for 10 minutes.
  2. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high. Add cooled quinoa, spread evenly, and cook without stirring for 4 to 5 minutes until golden. Stir and cook 2 to 3 minutes more. Season with a pinch of salt.
  3. Whisk tahini, lemon juice, 3 tbsp olive oil, garlic, 1/2 tsp salt, and cumin for 30 seconds until smooth. Thin with warm water if too thick.
  4. In a large bowl, combine crispy quinoa, chickpeas, cucumber, tomatoes, onion, parsley, and mint. Pour dressing over and toss gently.
  5. Plate the salad, drizzle with extra olive oil, and scatter sesame seeds on top. Serve immediately.

Notes

To get the crispiest quinoa, make sure it’s completely cool and dry before pan-frying. The dressing can be made up to 2 days ahead and stored in the fridge; whisk in a splash of water before using if it thickens.