Veggie Quinoa with Stir-fried Chickpeas + Ginger-Tahini Dressing

{Yield: 3-4}

Ginger-Tahini Dressing

1 garlic clove, roughly chopped

1 thumb-sized piece ginger, roughly chopped

1/4 cup tahini

2 Tbsp sweet miso

zest from one lemon

1/4 cup freshly squeezed lemon juice

1/4 cup hot water

1/4 cup extra-virgin olive oil

 sea salt, to taste

Veggie Quinoa + Stir-fried Chickpeas

1 cup qunioa

2 cups water

1 large splash organic unrefined sesame oil

 1/2 onion, diced

1 Tbsp ginger, minced

1 garlic clove, minced

1 pinch red pepper flakes

sea salt, to taste

1 can chickpeas, drained and rinsed

1 large handful snow peas

1/2 head cauliflower, cut into bite-sized pieces

2 baby bok choy, chopped

splash organic toasted sesame oil

splash organic nama shoyu or tamari

fresh basil, thinly sliced

scallions, thinly sliced

almond slivers, toasted

To make the dressing, place all ingredients except for the oil in a blender or Vitamix and blend away. Slowly add the oil in while the blender is going from the opening at the top until smooth and well combined. Add more water, if needed, to achieve desired thickness. Add sea salt to your liking. The dressing should be creamy, but able to drizzle from a spoon, not too think.

To make the quinoa, place the quinoa and water in a small saucepan. Bring to a boil and then lower to a simmer. Cover and allow to simmer for 15 minutes. Fluff with a fork. Set aside.

To make the stir-fry, heat a big splash of sesame oil into a large saute pan on medium-high heat. Add the onions, garlic, ginger and red pepper flakes. Saute until the onions are just about translucent. Add the chickpeas and allow to sit, shaking pan occasionally, until slightly browned, almost toasted-looking. Add the remaining vegetables, a splash of toasted sesame oil, splash of nama shoyu and mix to combine. Saute for a minute, then cover and allow veggies to steam for a couple of minutes, until bright green and crisp. Add in half of the qunioa and saute another couple minutes until heated through.

To serve, divide veggie/quinoa/chickpea mixture into individual bowls. Drizzle with ginger-tahini dressing and sprinkle fresh basil, scallions and almonds over top. Enjoy!

3 thoughts on “Veggie Quinoa with Stir-fried Chickpeas + Ginger-Tahini Dressing

  1. made a variation of this (kale and asparagus versus snow peas and cauliflower) but it was really good! I’ll ned to try it with your exact ingredient list some time..

    Thanks!

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