Veggie Quinoa Salad

Ingredients:

1.5 cups uncooked quinoa

½ Tbsp sesame oil

2 cups tofu, or tempeh diced into 1.5cm cubes (optional)

1 cup almonds, chopped cone #3

½ cup sunflower seeds

½ cup pumpkin seeds

2 cups spinach, chopped

1 large beet, grated cone #2

3 carrots, grated cone #2

2 avocados, diced

2 tomatoes, diced

2 Tbsp chia seeds

Dressing

2 cloves garlic, minced

1/2 cup nutritional yeast flakes

1/3 cup water

1/3 cup tamari

1/3 cup apple cider vinegar

1/2 cup olive oil

2 Tbsp tahini paste

Directions:

In 3 qt pan add the quinoa and 2 1/2 cups of water. Bring to a boil, with lid off then place lid on and turn down to low. simmer for 10 min, or until all of the water is absorbed.

Sauté tempeh or tofu until golden at medium heat in EOS or 12 inch skillet.

You can enjoy the almonds and seeds raw, or you can toast them by placing the almonds, sunflower seeds and pumpkin seeds in a dry 10 inch gourmet skillet and toasting them on medium-high heat until golden. They will toast really quickly so stay with the pan and give it a shake every few seconds. Set aside to cool.

Minced garlic, Add the remaining dressing ingredients and pulse until smooth.

To assemble the grain bowl place a layer of warm quinoa at the bottom of the bowl. Then top with all the veggies, then the tofu and sprinkle on the nuts and seeds. Top it all off with some dressing and enjoy warm.