Quinoa and tahini salad

1. First you need to cook quinoa. To do this, rinse it thoroughly with running water until transparent. Then put the washed cereal in a saucepan, pour the quinoa with clean water and put it on the stove. Bring the contents of the pan to a boil over medium heat. Add salt to the water, mix. Reduce the heat to moderate and cook the quinoa until tender for about 15 minutes. Next, remove the pan from the heat and leave it under the lid for a while.

2. Put a frying pan with a thick bottom on medium heat and heat. On a hot surface, without adding any oil or fat, pour the peeled pumpkin seeds and lightly fry them until golden brown and characteristic aroma. After that, transfer the fried seeds to a plate so that they cool down.

3. Prepare salad dressing. In a clean bowl, mix the unrefined olive oil with lemon juice. Add tahini, sea salt and ground black pepper. Peel the garlic clove, rinse and pass through the press. After that, also add to the dressing and mix all the ingredients thoroughly, beating the liquid mass with a whisk or fork. The recipe for this dressing can be adjusted according to individual tastes. That is, if desired, you can add even more lemon juice or, for example, black pepper. And you can also add other spices at will.

4. All the necessary greens (spinach, parsley, coriander and green onions) should be washed, dried and chopped.

5. Transfer the cooled quinoa to a large bowl and add all the chopped greens. Mix all the ingredients together. Next, add the feta, chopped or simply mashed with a fork, and pour out the chickpeas (before that, drain the liquid from it). Sprinkle the salad with fried pumpkin seeds and mix gently again.

6. Pour the salad with the previously prepared dressing based on olive oil and tahini. Mix all the ingredients well again so that the sauce is evenly distributed between the products.

Salad can be served immediately on the table.

Bon appetit!