3 T lemon juice
5 T extra-virgin olive oil
1/2 t honey
1/2 t cumin
1/2 t turmeric
1/4 t hot paprika
1/4 t ground coriander
1/2 t salt
dash of baharat spice (optional)
2 T Greek yogurt
Whisk oil, lemon and spices until combined; whisk in yogurt.
For the salad:
3/4 cup quinoa
1 1/2 cups water
2 green onions, chopped
1/2 red onion, finely diced
1/4 cup dried tart cherries
1 can chickpeas, drained and rinsed
2 golden beets, roasted, peeled and diced
leftover Grilled Sumac Chicken, sliced (optional)
Combine the quinoa and water; bring to a boil, lower heat and simmer, covered for 20 minutes. Meanwhile, add the red and green onions to a bowl and moisten with a couple tablespoons of the dressing while the quinoa is cooking- this takes the bad breath aspect out of the onions by mellowing them. Let the quinoa cool and add the remaining ingredients to the bowl. When the quinoa has cooled a bit, add it to the bowl. Add the dressing and stir; serve at room temperature. I did end up using all the dressing even though it seemed like a lot but I am a shameless dressing junkie and in my defense, it all gets absorbed by the quinoa.
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