Recipe created & provided by Chef Leah at Chef Crusco Catering in Austin, TX
Ingredients
- 1 cup Quinoa – cooked according to the package instructions
- 1 Package Fresh Greens – cleaned and dried
- 2 Cucumbers – peeled and cut into 1/2 inch cubes
- 1 Package Cherry Tomatoes – rinsed and cut in half lengthwise
- 1 Can Garbanzo Beans – rinsed and dried
- 2 Chicken Breasts – grilled or pan seared
- 1/2 cup Tahini
- 1/4 cup lemon juice
- 1 garlic clove – minced into a paste
- 8-10 tbsps. water
- 1/4-1/2 tsp. Honey
- 1/2-1 tbsp. EVOO
- 1/4 cup Parsley
- 1/4 cup Cilantro
- Salt & Pepper as needed
Directions
- Cook the quinoa according to the package instructions. Meanwhile prepare the tomatoes, cucumber, garbanzos, greens and chicken. Set aside.
- To make the dressing stir together the tahini, lemon juice, garlic and water. Season to taste.
- If you find the tahini sauce too bitter, add ¼ to ½ teaspoon honey to balance the flavor. If it’s too sharp, add ½ to 1 tbsp. EVOO to mellow the flavor.
- Add the sauce to a blender and add the herbs to blend. If it’s too thick, add water, as needed, to reach your desired consistency. Taste and season with salt and pepper as needed.
- To serve, add a single serving of the quinoa, greens, tomato, cucumbers, garbanzos and chicken in separate mounds inside a large/wide bowl.
- Dress everything with the Tahini herb vinaigrette or place in a small bowl. Serve immediately. Enjoy!
