Ingredients
- Tahini Dressing:
- 1 clove garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1 teaspoon minced fresh parsley
- Salad:
- 1 3/4 cup water
- 1/4 teaspoon salt
- 1 cup dry quinoa, rinsed
- 3 cups baby spinach
- 1 medium red pepper, chopped
- 1 cup drained and rinsed chickpeas
- 1 medium cucumber, sliced into 1/4 inch rounds
- 1 avocado, thinly sliced
- 1/2 cup sliced almonds
Preparation
Step 1
For dressing:
Add ingredients to a blender and puree. Set aside.
Bring water and salt to a boil in a saucepan over medium-high heat. Add quinoa and reduce to a simmer. Cook for 12-13 minutes, until most water has absorbed and the little ringlets have started to come off of the grains. Drain, then return to pot and cover (off heat). Let sit for 5 minutes, then fluff with fork. Stir in 2 tablespoons of dressing.
Add spinach to bottom of bowl and drizzle with 1 tablespoon of dressing, stir to coat leaves. Then layer on red pepper, chickpeas and 1 tablespoon dressing. Then layer on cucumbers, quinoa, avocado and almonds. Serve remaining dressing alongside the salad and use as needed.
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/7-layer-vegetarian-quinoa-salad-tahini-dressing-recipe#ixzz3lGtgEDXT