A refreshing and vibrant quinoa dish with a zesty lemon dressing, perfect for a light meal or side dish.
Rinse the quinoa thoroughly under cold water using a strainer.
Rinsing removes the natural coating called saponin, which can make quinoa taste bitter.
In a medium saucepan, bring the water and quinoa to a boil.
Use a 2:1 water-to-quinoa ratio for perfectly cooked quinoa.
Reduce the heat to low, cover, and simmer until the quinoa absorbs the water and becomes fluffy, about 15 minutes.
Avoid lifting the lid while the quinoa is cooking to ensure even cooking.
While the quinoa cooks, prepare the dressing by whisking together the garlic, tahini, lemon zest, lemon juice, olive oil, hot water, and sea salt in a mixing bowl.
Adjust the consistency of the dressing by adding more hot water if needed.
In a large bowl, combine the cooked quinoa, chickpeas, chopped cilantro, and diced red onion.
Ensure the quinoa has cooled slightly before mixing to prevent wilting the herbs.
Pour half of the dressing over the quinoa mixture and toss to combine. Add more dressing if desired.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Serve the salad garnished with extra cilantro leaves.
This salad can be served warm or chilled, depending on your preference.
