For dinner I made quinoa using veggies I already had that needed to be used, and anyway I love quinoa, it’s a complete protein and gluten free, toss in some veggies a little dressing and we have a meal in a bowl. I used the red quinoa but using white is just as fantastic. This is a pretty dish with lots of flavor and texture.
Quinoa Peas & Green Beans with Tahini Dressing
gluten free if using Tamari in the tahini dressing - soy sauce may contain wheat.
1 cup quinoa
2 cups vegetable broth or water
1 cup green peas – frozen is fine
1 ½ cups or more cut green beans or asparagus would be nice
¾ cup loosely packed fresh cilantro or flat leaf parsley
1. Rinse the quinoa under running water using a strainer. Transfer to a medium pot and add the 2 cups vegetable broth. Bring to a boil and simmer covered for 18 minutes. When done let sit covered for 5 minutes then transfer to a large bowl
2. While the quinoa is cooking add the fresh green beans to almost boiling water for one minute, remove and set aside. Green beans should be crunchy but not raw.
If using frozen peas soak them in warm water.
3. Make your dressing.
1 tbsp + 1 tsp tahini
2 tsp grated ginger juice
1 tsp Dijon mustard
1 tbsp tamari or soy sauce – tamari is gluten free soy sauce may contain wheat.
1 tsp toasted sesame oil
¼ cup water
pinch cracked red pepper
1 tsp umeboshi paste optional or lime juice
1. Whisk all ingredients together in small bowl and set aside
In large bowl combine the quinoa, peas, green beans, chopped cilantro and tahini dressing and toss. Serve in bowl and top with sliced almonds. Season with sea salt and pepper