Tahini Vegan Recipe

A vegan diet requires variety of foods in a plate every meal to meet the daily requirements of vitamins and minerals in our body. This is because they don’t eat animal’s meat and dairy products that it produces. Here’s a Tahini Vegan Recipe

I would like to share to you this two vegan salad recipe suitable for you. And it surely meet your body’s daily essential nutrients because of tahini’s presence in their dressing. Enjoy!

Tahini Vegan Recipe

Lemon Tahini Dressing

This is great for herbed quinoa and chickpea salad. It’s a perfect recipe for holiday gatherings.

Ingredients: (Salad)

• 1/3 cup crumbled feta
• 1/3 cup chopped green onions
• 1/3 cup of hulled pumpkin seeds
• ½ cup parsley (chopped)
• ½ cup fresh cilantro
• 1 can chickpeas (rinsed or cooked)
• 1 cup quinoa (rinsed)
• 1 and ½ cup spinach (chopped)

(Lemon tahini dressing)

• To taste: black pepper
• ¼ olive oil
• ½ tsp salt (fine)
• 1 garlic clove (minced)
• 2 tbsp of tahini
• 3-4 tbsp of lemon juice

Procedure:

• Cooking quinoa: In a sauce pan put the quinoa (rinsed) and water. Let them boil in medium-heat fire, once boiled lower down heat until the quinoa absorbs all the water in the pan for about 15 minutes. And gradually reduce heat since then to maintain simmer. Once all water is absorbed, remove from the stove and let it cool down. Set aside.
• While waiting for the quinoa to cool down, toast pepitas (hulled pumpkin seeds) in a skillet under medium-heat. Keep stirring to avoid the seeds from being burnt, do this for 5 minutes. Once its aromatic and you hear popping sounds from the seeds, remove it from the stove and put in a container to cool down. Again, set it aside.
• For the dressing: Add all the ingredients of the dressing in a bowl and mix them all vigorously to blend them well. But if you have a food processor or blender, you can use It to mix the dressing ingredients faster.
• Once quinoa and pepitas cooled down, in a big serving bowl, combine quinoa, toasted pepitas, chickpeas, parsley, cilantro, feta, spinach, and green onions. Drizzle the lemon tahini dressing and toss all over the salad.
• You can serve it immediately or you can chill it first inside the fridge.

Summary

Recipe Name

Lemon Tahini Dressing Recipe

Author Name

Tahini Sauce

Published On

2017-06-22

Preparation Time

20M

Cook Time

30M

Procedure

Cooking quinoa: In a sauce pan put the quinoa (rinsed) and water. Let them boil in medium-heat fire, once boiled lower down heat until the quinoa absorbs all the water in the pan for about 15 minutes. And gradually reduce heat since then to maintain simmer. Once all water is absorbed, remove from the stove and let it cool down. Set aside. While waiting for the quinoa to cool down, toast pepitas (hulled pumpkin seeds) in a skillet under medium-heat. Keep stirring to avoid the seeds from being burnt, do this for 5 minutes. Once its aromatic and you hear popping sounds from the seeds, remove it from the stove and put in a container to cool down. Again, set it aside. For the dressing: Add all the ingredients of the dressing in a bowl and mix them all vigorously to blend them well. But if you have a food processor or blender, you can use It to mix the dressing ingredients faster. Once quinoa and pepitas cooled down, in a big serving bowl, combine quinoa, toasted pepitas, chickpeas, parsley, cilantro, feta, spinach, and green onions. Drizzle the lemon tahini dressing and toss all over the salad. You can serve it immediately or you can chill it first inside the fridge.

Ingredient

1/3 cup crumbled feta, 1/3 cup chopped green onions, 1/3 cup of hulled pumpkin seeds, ½ cup parsley (chopped), ½ cup fresh cilantro, 1 can chickpeas (rinsed or cooked), 1 cup quinoa (rinsed),1 and ½ cup spinach (chopped), To taste: black pepper, ¼ olive oil, ½ tsp salt (fine), 1 garlic clove (minced), 2 tbsp of tahini, and 3-4 tbsp of lemon juice

Total Time

50M

Average Rating

4 Based on 1 Review(s)