I ate this recipe for my lunch 4 days in a row. By the 4th day I was getting a tad bored with it so I added chopped pickles. I love pickles so this made the recipe that much more delicious. If you are a pickle lover, I suggest experimenting with adding pickles as well.
Ingredients
Dressings:
2 tablespoons of lemon juice
1/4 cup of tahini
2 tablespoons of water
2 teaspoons of Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
For the Salad:
2 cups of water
1 cup of quinoa
1/2 teaspoon of salt
1 small bunch asparagus, cut into 1-inch pieces
1 tablespoon of fresh lemon juice
1 can or 2 cups of cooked chickpeas
⅓ cup of chopped green onions
Salt and pepper to taste
Preparation
In a small bowl, whisk together the dressing ingredients and set aside. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. While the quinoa is cooking, add asparagus to a large skillet with 1-2 tablespoons of water over medium heat. Add 1 tablespoon of lemon juice and cook for about 5 minutes or until tender. In a large bowl, combine quinoa, asparagus, chickpeas and green onion. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste.
Recipe origin: