Ingredients

For the tahini:

  • 1 ½ cup sesame seeds
  • 6 garlic cloves, chopped
  • ¾ cup extra virgin olive oil
  • ¼ cup calamansi juice
  • ½ tsp sea salt
  • ½ tsp white pepper

For the quinoa:

  • ¾ cup dried quinoa, rinsed
  • 4 garlic cloves, minced
  • ½ onion, diced
  • 4 organic tomatoes, diced
  • ½ can organic black beans
  • 1 cup tahini

For the vegetables:

  • 2 tbsp sesame oil
  • 1 small red onion, sliced
  • 1 cup shiitake mushroom, sliced
  • 1 tbsp organic raw honey
  • 1 tbsp balsamic vinegar
  • 2 medium carrots, julienne
  • ¼ tsp organic chili flakes
  • ½ tsp organic paprika
  • ¼ tsp organic cumin
  • Sea salt and pepper to taste
  • 2 cup bean sprouts
  • 1 cucumber, julienne
  • Organic cashew nuts, roasted
Procedure
  1. Set two sauté pans on low heat. Roast the sesame seeds in one pan and the garlic with a little olive oil in the other. Occasionally stir until golden.
  2. Combine all tahini ingredients in a blender or food processor and blitz until smooth.
  3. Cook quinoa in a pot with garlic and onions according to package instructions.
  4. When quinoa is cooked, toss in tomatoes, black beans and tahini.
  5. Heat sesame oil in a pan. Sweat red onions then add shiitake mushrooms.
  6. Stir in honey and balsamic vinegar.
  7. Add carrots, chili flakes, paprika and cumin then cook for a few minutes. Season with salt and pepper.
  8. Arrange quinoa and stir fried vegetables in a bowl with the bean sprouts, cucumber and cashews. Mix well before eating.