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During my time in Middle East I learned a lot about the people, their culture and of course especially their cuisine! From these experiences I made, I was inspired to create this recipe of a quinoa salad! If you adjust the recipe and replace the honey with for example coconut sugar, it’s even vegan. This applies btw. for a lot of starters and other dishes in Middle East.
Yes, it is also a heavily meat based cuisine, but as a vegan person you will always find some good alternatives! As I mentioned a lot of starters are salads, which are considered at least as vegetarian, more over vegan. This is caused due to the climate conditions, as it can be especially in the summer month very hot and humid. Dishes with dairy and raw meat could spoil very fast and additionally it’s against the recommendation of the Muslim religion. So almost all dishes will be cooked well done or braised over many hours.
What I like most on the Middle Eastern culture is the usage of many oriental spices within the dishes, which of course creates very flavorful dishes. Spices like cardamom, cinnamon, anis, fennel seeds combined with citrus is for example a perfect match. And has additionally positive aspects, for example cinnamon can cut the risk of heart disease and is loaded with antioxidants!
The sesame seeds, which are used within the tahini paste are an excellent source of manganese and calcium. This is helpful for the growth of your bones and plays an additional role in the hormone system.
This Arabic Quinoa Salad is…
…ideal for lunch and can be easily prepared in advance, the dressing should be stored separate of course and everything can be combined when wished.
Yes, quinoa is naturally gluten-free.
Yes, definitely. You can replace the quinoa with a fish fillet or chicken breast for example.
No, as long as you consider honey as non-vegan. You can replace the honey with coconut sugar. This sugar is better for your body, then the refined one. Find more information in this post here.
Arabic Quinoa Salad
- 1 cutting board
- 1 sharp knife
- 1 mixing bowl
- 1 strainer
- 2 spoons
- 0.25 head Romain lettuce chopped
- 0.25 head Lollo Rosso lettuce chopped
- 7 pcs cherry tomatoes cut in half
- 1 pcs cucumber middle large into cubes
- 3 tsp parsley chopped
- 3 tbsp chick peas can
- 3 pcs onion small
- 1 pcs garlic clove
- 2 pcs chili no need to add, if you don't like it spicy
- 2 tbsp quinoa
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tbsp tahini paste out of roasted or non roasted sesame seeds, can also replaced with sesame oil
- 1 tbsp olive oil
- 1 pinch of salt
- Take mixing bowl and add the lemon juice, honey, tahina, olive oil and salt. Give it a whisk.
- Boil the quinoa in slightly salted water until it's soft. Strain it. Let it cool down a little bit.
- Add the chopped lettuce, cherry tomatoes, cucumber, parsley, chick peas, onion, garlic and chili into the bowl with the dressing and mix everything. Add eventually salt to taste. Ready to serve!