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Is quinoa one of your favs? Well, I have an amazing quinoa salad recipe for you. The flavors of the tahini dressing mixed with the dried turkey kabanos is like a gift from the food angels. The combo of vegetables with the salty corn nuts finishes off the salad with the perfect bang. This recipe is ideal for a random Tuesday lunch, or even as a side for Shabbos lunch. I just want to give you a heads-up, it is so good…. You might want to double the recipe.
2 cups shredded red cabbage
1 Persian cucumber, diced
1 red bell pepper, diced
1 bunch scallions, thinly sliced
1 (4.4-ounce) package Tirat Zvi Mini Turkey Kabanos, sliced in 1/2-inch rounds
1 cup white quinoa, cooked according to package instructions
1/2 cup roasted, salted corn nuts, for topping
1/2 cup tahini, such as Haddar (see note)
1 tablespoon Dijon mustard
3 cubes Gefen Frozen Garlic
1/2 cup olive oil
2 tablespoons Heaven & Earth Lemon Juice
1 and 1/2 tablespoons Manischewitz Honey
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon black pepper
In a one-pound container, combine all the dressing ingredients. Cover with lid and shake until well combined. Store in fridge for up to one week.
In a large bowl, combined the salad ingredients besides corn nuts, and tahini dressing.
Drizzle one cup of tahini dressing over salad and toss lightly to combine. Sprinkle over corn nuts to finish off. Serve with remaining dressing on the side.
Sponsored by Tirat Zvi
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Is there a substitute for corn nuts?
You can skip them or put spiced chickpeas.