2 cups quinoa
3 1/2 cups water (or veggie broth – or a mix)
1 t salt
2 T olive oil
Cook the quinoa according to my “Cooking the perfect grain” post (9/13/13). Set aside.
1 t of the following spices:
coriander
cumin
thyme
dill
paprika
salt
black pepper
oregano
1/4 t cayenne pepper
Dressing:
1 T crushed garlic
2 T canola oil
1 T tamari/soy sauce
2 T tahini
4 dashes of hot sauce
2 T olive oil
1/2 onion, diced
1/2 red pepper, diced
1/2 red beet, shredded
1/4 cup fresh parsley, minced
1 – 15 oz can white beans (cannellinis/great northern/white kidney)
You could also use garbanzo beans (I’ve done this recipe – or something similar – with both types of beans and they were both great).
1/2 cup crumbled feta cheese
While the quinoa cooks, blend all the dressing ingredients and prepare the veggies. After the quinoa cools down mix in all the spices (coriander – cayenne pepper) and the dressing. Set aside. Heat the olive oil in a skillet and add the onion and red pepper, saute for about 5 minutes. Add the shredded beet and saute about 5 minutes more. Remove from the heat and stir in the parsley. In a large bowl mix the quinoa (with the dressing and spices), the veggies, white beans and feta cheese. This dish is meant to be served at room temp or chilled. Enjoy!