1/2 cup Quinoa
1/2 cup Sliced Green Onions (about 3)
15 oz. Garbanzo Beans, rinsed and drained
1 teaspoon Cumin
2 teaspoons Coriander
2 tablespoons Toasted Sesame Seeds
2 cloves Garlic
2 tablespoons Olive Oil
1/4 cup Tahini
Fresh Chives to taste
In a small saucepan, bring 1 cup water to a boil.
Add quinoa, cover, and reduce heat to low.
Cook until liquid is absorbed, about 12ish minutes.
Set aside to cool for now.
Cover and put in the fridge.
In a blender or food processor, pulse carrots and parsley
Pulse until roughly combined, add quinoa, and another few pulses.
Taste for seasonings. Allow to set in fridge for an hour. It will be fine resting overnight if you really like to plan ahead.
Use the remaining oil when the pan becomes dry about the third batch.
Drizzle with tahini & enjoy!