Rye Free Vegan Spinach Quinoa Salad

Total time40 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
2 cups water
¼ tsp salt
5 oz baby spinach
1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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1 cup cherry tomatoes, halved
1 medium cucumber, diced
¼ cup red onion, thinly sliced

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp olive oil
1 clove garlic, minced
1 tsp maple syrup
¼ tsp ground cumin
2–3 tbsp water
salt and pepper, to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
2 tbsp pumpkin seeds (optional)

Instructions

1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible, about 15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover and fluff with a fork, then spread onto a large plate or sheet pan and let cool for 5 minutes until no longer steaming.

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