“Here’s the bill I posted for the Rogue Tomato, the mark I’ve petitioned to have hunted. Do you want to hear all the details?”
This vegan summer salad is light and refreshing, but also quite hearty and filling — exactly what you need at the end of a long hunt.
- ½ cup white quinoa (about 3 oz.)
- ½ cup red quinoa (about 3 oz.)
- 1 pound Persian cucumbers
- ¼ cup apple cider vinegar, divided
- 3 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1 15-ounce can of garbanzo beans (chickpeas), drained and rinsed
- 2 tablespoons tahini
- ¼ teaspoon turmeric
- ¼ teaspoon ground cumin
- 3–4 small tomatoes
- ¼ ounce fresh mint
Place quinoa in a small pot and add 1½ cups water and a pinch of salt. Bring to a boil, reduce heat to medium-low, and cover. Cook until water is absorbed and quinoa is tender, about 15–20 minutes. Set aside, covered.
Meanwhile, wash the cucumbers, remove the ends, and slice thinly. Transfer to a medium bowl and add 2 tablespoons vinegar, 1 tablespoon olive oil, and ½ teaspoon salt. Toss to combine.
Preheat broiler with rack in highest position. Dry garbanzo beans on a paper towel and transfer to a rimmed baking sheet. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, and several grinds of black pepper. Broil, shaking sheet halfway through, until golden and crispy, about 8 minutes.
In a small bowl, whisk together tahini, turmeric, cumin, 2 tablespoons vinegar, 2 tablespoons olive oil, 2 tablespoons water, ¼ teaspoon salt, and several grinds of black pepper. Slice tomatoes and sprinkle lightly with salt. Pick mint leaves from stems.
Divide quinoa between two bowls. Visualize each bowl as being divided into three sections. Place tomatoes in one section, cucumbers in another section, and chickpeas in the last section. Top with dressing and mint leaves.
Makes 2 bowls of salad. Per bowl: 871 calories, 36 g. fat, 583 mg. potassium, 1421 mg. sodium, 114 g. carbohydrates, 22 g. fiber, 28 g. protein, vitamin A 53%, vitamin C 68%, calcium 13%, iron 44%