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Moroccan Salad with Tahini Dressing
This Moroccan Salad combines raisins and crunchy almonds with quinoa, chickpeas, spinach, capers and a creamy tahini dressing.
Course Entree, Salad
Cuisine Moroccan
Keyword almonds, capers, chickpeas, quinoa, raisins, tahini
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6 Servings
Calories 370 kcal
Author Kath Younger
1.5 cups dry quinoa cooked with 1/4 tsp salt 1 can chickpeas drained and rinsed 2 cups baby spinach chopped 1 cup chopped bell peppers 1/3 cup raisins soaked in hot water until plump 1/3 cup almonds toasted and chopped 2 tbsp capers For the dressing 1/3 cup tahini 1/3 cup water 1/2 lemon zest + juice 1/8 tsp kosher salt 1 pinch cinnamon
Cook quinoa and toast almonds.
Prepare dressing by whisking tahini, water, lemon, salt, and cinnamon together. Start with less water and add until you reach your desired consistency. Add a glove of garlic too if you want!
In a big bow, mix the salad ingredients well to combine. Toss in dressing.
Serve warm, chilled or at room temperature.