The search for a better lunch continues, and this time I whipped up a vegetarian option: Basil Quinoa and Chickpea Salad with Tahini Dressing. If you have read the past couple articles I’ve posted, then you know how sick of lunch meat sandwiches I have gotten. If not, catch up with all the latest gossip here (bonus is you get to see my Slow Cooker Avocado Chicken Salad Recipe).
I have been a quinoa fan for as long as I have been able to pronounce the word correctly. So about 3 years. Those who eat it know that while it is extremely healthy, it can be a little bland. I had also been hearing great things about Tahini, which I found out 6 days ago is just ground sesame seeds. Who knew? It has a great nutty taste (some say it’s bitter too, but I honestly didn’t pick up on that) and combining quinoa and tahini (along with a handful of other ingredients) made for a fresh and healthy lunch. I actually added some Simple Soy Sauce Basil Chicken to my lunches this past week to pack in a little more protein.
Oh yea, and the chickpeas, I almost forgot. Chickpeas are great in salads and ground up as a dip (aka, hummus), and they also go great in this “salad” and add some welcomed texture and protein.