Persian Vegan Dinner: Spiced Quinoa Pilaf with Cucumber-Mint Salad and Herbed Tahini Sauce

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 English cucumber, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons lemon juice
• 1/2 cup tahini
• 1/4 cup water
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• Pinch of sumac

Instructions

1. Rinse quinoa under cold water and cook according to package instructions using vegetable broth.
2. In a large pan, sauté onion and garlic until softened.
3. Add cinnamon, cardamom, salt, and pepper, and cook for 1 minute.
4. Stir in cooked quinoa and fresh herbs, and cook for an additional 2 minutes.
5. In a separate bowl, combine cucumber, tomatoes, lemon juice, salt, and pepper to taste.
6. For the sauce, whisk together tahini, water, olive oil, cumin, and sumac until smooth.
7. Assemble dish by dividing quinoa pilaf among plates, topping with cucumber mint salad, and drizzling herbed tahini sauce.

Chef’s Insight

The combination of spices and herbs creates a harmonious balance between flavors and textures.

Notes

Feel free to adjust the spices and seasonings to suit your taste preferences.