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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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175 mL (3/4 cup) olive oil
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80 mL (1/3 cup) nutritional yeast or Parmesan cheese
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60 mL (1/4 cup) water
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60 mL (1/4 cup) gluten-free tamari
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60 mL (1/4 cup) cider vinegar
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15 mL (1 tbsp.) tahini (sesame butter)
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1 clove garlic, minced
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250 mL (1 cup) gluten-free quinoa, rinsed and drained
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250 mL (1 cup) baby spinach
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540 mL (1 can) chickpeas, drained and rinsed
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1/2 cucumber, cubed
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250 mL (1 cup) grated or spiralized carrots
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250 mL (1 cup) julienned or spiralized beets
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Sesame seeds (to taste)
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Directions
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In a food processor, blend all dressing ingredients until smooth and well combined. Set aside.
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In a small pot set over low heat, cook quinoa in a large amount of boiling water for about 15 minutes or until grains are tender but still crunchy. Rinse with cold water and drain thoroughly.
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Divide quinoa into serving bowls and garnish evenly with greens, chickpeas, cucumbers, carrots, beets and sesame seeds, if desired. Drizzle with dressing and enjoy.
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