Veggie Quinoa Sauté + Beet Sesame Sauce
[Vegan]

Quinoa:

1. Start by rinsing the quinoa in a mesh strainer, then add it to a pot with the 1 cup of water once the water is boiling. Allow to simmer over low heat for around 10-15 minutes. Once the quinoa has absorbed the water and is fluffy, remove from heat and cover. Allow to cool for 10 minutes.

Beet Sesame Sauce:

1. Combine tahini, garlic, beet juice, and lemon juice; mix then add salt, pepper, maple syrup, and water.
2. Mix thoroughly until a smooth and creamy sauce forms (add more water for a thinner sauce).

Veggie Sauté:

1. Start by adding vegetable broth to a skillet along with onions and minced garlic. Sauté for a few minutes on medium heat until garlic and onions become softened, adding more water if it becomes too dry.
2. Add the beets (boiled ahead of time, then peeled & sliced) along with peas and mushrooms.
3. Mix and sauté until vegetables become tender, around 5-10 minutes. Sprinkle with oregano, and salt & pepper to taste.
4. Add the cooled quinoa to this mixture and toss.
5. Top with the pink beet sauce and enjoy! Optional: serve the quinoa veggie stir fry over greens and add more herbs to taste.