Thank you to my friend Emma Preston for this delicious recipe.  The tahini dressing is key – it provides a good, tangy finish to the veggies and quinoa.

Ingredients

• 1 c quinoa
• 2 c water
• oil for frying
• 1.5 c grated carrot
• 1.5 c grated beet
• pumpkin (or mixed) seeds, toasted
• 3 green onions, sliced thinly
• 1 head broccoli, florets only (cut into bite-sized pieces)
• 1/4 c soy sauce
• 1/4 c cider vinegar
• 2/3 c tahini
• 1/3 c water
• 2 T olive oil
• 2 cloves garlic, pressed

Instructions

1. Cook quinoa as directed, or simmer gently in water for 15-20 minutes, until tender but still crunchy and all water is absorbed.  (You can add more water if you need to).
2. Soak broccoli in boiling water for 3-4 minutes, until tender but still very crunchy. Drain out of water and set aside.
3. For the sauce, combine soy sauce, cider vinegar, tahini, water, olive oil, garlic and mix well.  If you want a thinner sauce you can add more water.
4. Keep carrots, beets, seeds, green onions, and brocolli separate, or combine with quinoa and dressing.  Serve hot or cold.