Dukkah-Spiced Beef & Tahini Yogurt over Chickpea & Quinoa Salad

Dukkah-Spiced Beef & Tahini Yogurt

over Chickpea & Quinoa Salad

Group Created with Sketch. 30 min 12 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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This recipe highlights vibrant dukkah (an Egyptian-style blend of herbs and spices), which lends warming spice to the thin slices of beef we’re serving over a hearty mix of quinoa, chickpeas, and fresh tomatoes. It’s all brought together with a drizzle of tahini yogurt for irresistibly rich flavor and smooth, creamy texture.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Dukkah-Spiced Beef & Tahini Yogurt over Chickpea & Quinoa Salad
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Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the quinoa:
2 Cook the quinoa:

While the radishes marinate, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the beef:
3 Cook the beef:

While the quinoa cooks, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chickpeas:
4 Cook the chickpeas:

While the quinoa continues to cook, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the drained chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned (be careful, as the chickpeas may pop as they cook). Turn off the heat.

Make the tahini yogurt:
5 Make the tahini yogurt:

While the chickpeas cook, in a bowl, combine the yogurt, tahini, and 2 tablespoons of water; season with salt and pepper. 

Finish the quinoa & serve your dish:
6 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the seasoned tomatoes, chopped peppers, and cooked chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked beef and tahini yogurt. Garnish with the marinated radishes (discarding any liquid) and sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the quinoa:

While the radishes marinate, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the quinoa:
Cook the beef:
3 Cook the beef:

While the quinoa cooks, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the chickpeas:

While the quinoa continues to cook, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the drained chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned (be careful, as the chickpeas may pop as they cook). Turn off the heat.

Cook the chickpeas:
Make the tahini yogurt:
5 Make the tahini yogurt:

While the chickpeas cook, in a bowl, combine the yogurt, tahini, and 2 tablespoons of water; season with salt and pepper. 

6 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the seasoned tomatoes, chopped peppers, and cooked chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked beef and tahini yogurt. Garnish with the marinated radishes (discarding any liquid) and sliced green tops of the scallions. Enjoy! 

Finish the quinoa & serve your dish: