Perfect to make on Sundays for weekday lunches.
2 cloves garlic
1 tsp dried oregano
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp cumin
1/4 tsp paprika
2 1/2 Tbsp olive oil
Cook quinoa in 2 c salted water OR 2 c veggie broth over low heat for about 15 minutes, or until liquid is absorbed.
Meanwhile, mix beans, tomatoes & cilantro in a large bowl.
Then, place all dressing ingredients in a food processor. Pulse until smooth.
Add cooked quinoa & dressing to large bowl. Mix well and enjoy!
Serves 6 as a main; 10 or so as a side.
Recipe from The High Protein Vegetarian Cookbook, by Katie Parker