
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
- 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.
- Combine all tahini ingredients in a blender or food processor and blitz until smooth.
- Cook quinoa in a pot with garlic and onions according to package instructions.
- When quinoa is cooked, toss in tomatoes, black beans and tahini.
- Heat sesame oil in a pan. Sweat red onions then add shiitake mushrooms.
- Stir in honey and balsamic vinegar.
- Add carrots, chili flakes, paprika and cumin then cook for a few minutes. Season with salt and pepper.
- Arrange quinoa and stir fried vegetables in a bowl with the bean sprouts, cucumber and cashews. Mix well before eating.