It was bound to happen. If you follow my blog you’ll know firstly I love Quinoa and secondly have been a fan of bok choy salads since the early 90’s. It was only a matter of time before these two collided in my kitchen. My kids started really liking salads last year (anything from spinach, arugula to a mixed bag) so I am able to toss some chopped bok choy into their regular salad and they don’t even notice.
I never jumped on the kale bandwagon as I honestly prefer bok choy and have for almost 20 years. It’s got all the good stuff in it, vitamins, fiber, anti-oxidants, calcium, phosphorous, potassium, manganese, iron and magnesium. I do eat kale from time to time, but not as much as I eat bok choy.
I’d never had a tahini dressing before but since it includes most of the ingredients that go into making hummus, I decided to give it a try. As I made the dressing I tasted it without the garlic, and then added the garlic, and it went from ok to amazing! I love the addition of fresh garlic in a salad dressing, but make sure others around you are eating it to, if you know what I mean! There were no vampires bothering me that day. If you like hummus you will like this dressing.
If you do not have the Ras de hanout spice just use extra cumin. This is seriously one of my favourite dressings now and I even put some on my baked potato. You could easily add any grilled protein to this dish or any additional vegetables you enjoy.
- 1 cup cooked quinoa
- 1½ cup bok choy, chopped
- 2 tbsp pepper (any variety: hot, green, red), chopped
- ¼ cup red onion, diced
- 1 tbsp sesame seeds, toasted
- 6-8 almonds, rough chopped
- Toss quinoa through sesame seeds into a bowl and mix. Pour on tahini dressing and stir to combine.
- Sprinkle on chopped almonds and enjoy.