by Natalia Moyano, as a part of her Division III project at Hampshire College.
- 1/2 cup dry quinoa
- 1 cup of water or vegetable broth
- pinch of sea salt
- 1/2 lemon
- 1 can low-sodium, organic garbanzo beans (rinsed and drained)
- 3 spring onions (chopped)
- 1 tomato (chopped)
- 1 tsp. minced garlic
- turmeric, sea salt, and pepper
- olive oil
- 8 oz. baby beets (steamed, peeled, and chopped)
- 1 tomato (peeled and chopped)
- 2 tbsp. fresh Italian parsley (as desired)
- 1 tbsp. vegan mayo (I use Hampton Creek’s ‘Just Mayo’)
- To make the quinoa, simply add the dry quinoa, water and sea salt into a 1 ½ quart sauce pan, and bring to a boil. Once it boils, reduce heat to simmer temperature, cover the pan with a lid, and cook until all water is absorbed (about 15 minutes). Once the quinoa is cooked, fluff with a fork and add the juice of the lemon. Set aside.
- To make the garbanzos, use a non-stick skillet with some olive oil over medium heat. Sautee the garlic, spring onions, and tomato for a couple of minutes. Add in the garbanzos, and season with turmeric, sea salt, and pepper. Stir occasionally and cook for about 5 minutes so that the garbanzos absorb the flavor well.
- For the beet salad, simply combine the chopped beets, tomato, fresh parsley, and vegan mayo in a bowl. Mix well.
- Serve the quinoa, garbanzos, and beet salad! You can garnish your dish with fresh parsley and half a lemon! Enjoy!