If possible, use black or red quinoa, available at most health food stores. It cooks up firmer than its paler cousin, thus making it a better option for travel.
Makes 2 servings
1 cup red or black quinoa
1 1/2 cups water
1 tablespoon olive oil
6 medium-sized white or crimini mushrooms, sliced
1 cup white (navy or cannelloni) canned beans, drained and rinsed
2 tablespoons water
Salt and pepper, to taste
1/4 cup tahini
1 clove garlic, minced
3 tablespoons lemon juice
1/2 teaspoon salt
2 to 5 tablespoons water
In a medium pot, bring the quinoa and water to a boil. Reduce heat and simmer until water is absorbed and quinoa is tender but still a bit crunchy.
Meanwhile, in a frying pan over medium heat, heat the olive oil and add the mushrooms. Saute the mushrooms until just tender but not too limp. Add the white beans and the 2 tablespoons of water. Add salt and pepper to taste. When the quinoa is cooked, mix it with the mushrooms and white beans.
For the sauce, whisk the tahini with the garlic, lemon juice and salt. Add a bit of water until the sauce reaches your desired consistency.
Mix in the dressing or take it in a separate container and dress the quinoa on the fly.
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