2 C. water

1/2 tsp. fine grain sea salt

1 can garbanzo beans, or dried equivalent

1/2 C. cilantro, chopped

1/2 red onion, chopped

Tahini Dressing:

1 garlic clove, smashed and chopped

1/4 C. tahini

Zest of one lemon

Scant 1/4 C. fresh lemon juice

2 T. olive oil

2 T. hot water

Scant 1/2 tsp. fine grain sea salt

 

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

 

Yield:

Calories:

Fat:

Fiber: