Quinoa and Garbanzo Beans with Orange, Tahini, Ginger, and Garlic Dressing

I love this recipe for its simplicity, versatility, and affordability.

Ingredients

• 1/2 cup quinoa rinsed
• 1 c. broth (vegetable, beef, bone, or chicken)
• 1 can of garbanzo beans rinsed and drained (1 ½ c.)
• s/p to taste
• Add-Ins: Here is where you can get creative. I added in roasted beets, but next time I want to try chopping dark leafy greens and adding it while the quinoa is warm so that it can lightly cook up the greens. I think frozen green peas would be good too.
• Toppings: I added sliced avocado and slivered almonds. Try pumpkin, hemp, sunflower seeds, chopped pepper, or tomatoes.
• Dressing: 2 T. tahini, 1 orange juiced and zested (I got 1/3 c. juice), 1 large clove garlic minced, 1 T. minced ginger. Add all to a glass jar and shake well. (If the tahini is clumpy, you may need to mix with a spoon).

Directions

1. Cook the rinsed quinoa in the broth. Bring to a boil and then simmer until liquid is absorbed.  Add the drained garbanzo beans. Add in your “Add-ins”.  Pour dressing over and stir to blend.  Add toppings to each individual serving.

Tips

• Buy beans in bulk, cook in large batches, and store in divided amounts in Ziploc freezer bags. Using less canned foods will reduce your exposure to endocrine-disrupting chemicals.
• Save the canned bean liquid up to several days in the fridge to use in other recipes that call for liquid
• Use what you have at home-have only an old bag of frozen broccoli? Steam, chop and add it to the quinoa and beans!

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