Creamy Quinoa Tabouleh

2 c. sprouted chickpeas

2 1/2 c. water

1/4 c. tahini

1/4 c tahini

1/4 c. sliced burdock

1/4 c. lemon juice

2 tsp sea salt

1 c. cherry tomatoes, halved

1 Tbsp nama shoyu

2/3 c. mint, chopped

1/3 c. diced cucumber

1/3 c. chopped parsley

1 Tbsp garlic

1 tsp minced jalapeno

1 tsp minced ginger

1/2 c. olive oil

1 c. sprouted quinoa

In a blender combine chickpeas and water. Blend well. Pour the chickpea mix into a fine sieve over the sink. Rinse the chickpea mix and pour it back into the blender. Add the tahini, burdock, lemon juice, sea salt, and blend until creamy. Transfer blender contents into a serving bowl and fold in the cherry tomatoes, 1 Tbsp nama shoyu, mint, cucumber, parsley, garlic, jalapeno, ginger, olive oil, and quinoa. Serve.

Quinoa and Black Bean Salad

Dressing:
5 T. fresh lime juice
1t. salt
1 clove of garlic, minced
1/4 c. chopped fresh cilantro
1 t. cumin
1/3 c. olive oil
1/2 t. pepper

Salad:
1 1/2 c. quinoa (uncooked)
1 can black beans, drained and rinsed
1 1/2 c. corn
1 chopped red or yellow bell pepper
1 minced jalapeno
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion

Dressing: 
Combine all ingredients in blender and set aside.

Salad:
Wash quinoa and cook according to package directions, I pretty much cook mine like rice.  Boil water in medium saucepan (2 water to 1 quinoa) and add quinoa.  Cook on medium for fifteen minutes with lid on then remove from heat, fluff, replace lid and let sit for 15 min.

Combine the rest of the salad ingredients in a bowl then add quinoa.  Toss gently with the dressing and serve.  Tastes even better the next day.

This is my variation on a recipe I found on the Tasty Kitchen blog.