* 1 15 ounce can garbanzo beans, drained, liquid reserved
* 2 tablespoons tahini
* 1/4 cup lemon juice
* 3 green onions, chopped
* 1 tablespoon chopped garlic
* 1 teaspoon ground cumin
* 1/2 teaspoon black pepper
* 1/2 cup roasted red pepper (optional)
Directions: Put beans, tahini, lemon juice, green onions, garlic, cumin, black pepper and roasted peppers, in a food processor and process until smooth. Add reserved bean liquid for a smoother consistency. Wash veggies and cut to desire size, (carrots, celery, cucumbers, sugar snap peas, cherry tomatoes). Serve with whole grain pita bread
Chicken Fried Quinoa
* 1 1/2 tablespoons sesame oil
* 1/2 pound skinless, boneless chicken thighs, cut into 1/2 in pieces
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped scallions
* 2 garlic cloves, minced
* 1 teaspoon minced fresh ginger
* 2 1/2 cups cooled cooked quinoa
* 3/4 cup frozen shelled edamame, thawed
* 1 large egg, lightly beaten
* 1/4 cup gluten-free lower sodium soy sauce or tamari
Directions:
Heat large skillet over medium-high. Add 1 tablespoon of oil to the pan. Add the chicken and cook, for about 4 minutes. Add the bell pepper, scallion, garlic, and ginger to the skillet and cook until the chicken is done and vegetables are just tender about 3 mins. Transfer the chicken mixture to a plate. Heat the remaining 1/2 tablespoon oil in the same skillet over medium heat. Add the quinoa and edamame and cook until thoroughly heated. Push the quinoa mixture to the side of the skillet. Add the egg to the skillet and cook until scrambled, stir into the quinoa mixture. Add the chicken mixture and soy sauce to the skillet until throughly heated.