Cook 1 cup of quinoa. Cook as per these instructions.
Prepare 3 cups of peeled, raw julienned beets and set aside in a separate bowl.
Then in a large bowl mix the following ingredients:
- 6 cups julienned carrots
- 4 Fuji apples-julienned
- Zest from 2 limes and the juice
- ½ cup marinated Padron pepper juice & its garlic (something we put up every summer at our house)
- 3 toes fresh garlic –minced
- 4 T tahini
- 1-1/2 cups sunflower seeds–toasted w/ 3 Tb freshly ground cumin
- 1/3 cup brined mustard and sesame seeds (Make this ahead of time. It’s a wonderful new addition to the veggie kitchen- thank you Mimi!)
Mix 1/2 Mustard seeds & 1/2 sesame seeds and brine in white wine or red vinegar. Cook until the liquid evaporates and the seeds begin to toast. Make a small batch to start to see if you like them. They’re great to have around for that needed extra sprinkle of something.
- 1 Tb Coconut Aminos Seasoning Sauce (a new source of umami and a great substitute for tamari or soy sauce)
- 3-4 Tb Szechwan peppercorn vinegar or rice vinegar
- 4 cups cooked garbanzo beans
- Add some (1 cup of chopped) minced cilantro or celery or Italian parsley leaves when available.
- Stir in the cooled, cooked quinoa
Stir together and let rest for an hour to meld the flavors.
After the salad has melded for at least an hour adjust salt or add more aminos .
Plate in layers:
- On the plate use a large handful of raw beets to make a colorful “nest”
- Place 1 large heaping cup of mixed salad on the beets
Make a big batch for dinner and a few lunches. If you want to keep it a few days, keep the quinoa separate until it’s ready to serve.