Entree: Peru – Peruvian-Inspired Quinoa and Chickpea Salad with Tahini

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 15 oz (425 g) canned chickpeas, drained
- 1 cup (170 g) quinoa (dry)
- 3 cups (90 g) baby spinach
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 3 tbsp (45 ml) tahini

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and cook 1 cup (240 ml) quinoa according to package directions; let cool slightly and reserve 2 tablespoons (30 ml) of cooking liquid.
2. In a large bowl, combine cooked quinoa, 15 oz (425 g) canned chickpeas, 3 cups (90 g) baby spinach, and 1 1/2 cups (225 g) halved cherry tomatoes.
3. Whisk 3 tbsp (45 ml) tahini with a splash of reserved quinoa cooking liquid to form a dressing, toss with the salad, then divide among plates and serve.

1. Rinse and cook 1 cup quinoa according to package directions; let cool slightly and reserve 2 tablespoons of cooking liquid.
2. In a large bowl, combine cooked quinoa, 15 oz (425 g) canned chickpeas, 3 cups (90 g) baby spinach, and 1 1/2 cups (225 g) halved cherry tomatoes.
3. Whisk 3 tbsp (45 ml) tahini with a splash of reserved quinoa cooking liquid to form a dressing, toss with the salad, then divide among plates and serve.