INGREDIENTS:

DIRECTIONS:

• 2 cups cooled cooked quinoa 
• ½ cup thawed frozen green peas or steamed sliced snow peas 
• ½ cup grated carrot (standard grate, not fine), or store-bought shredded carrot
• ¼ cup diced red bell pepper 
• 1 Tablespoon chopped green onion (green portion) 
• 3 Tablespoons rice vinegar 
• 1 ½ Tablespoon tahini 
• 2 Tablespoons tamari, or coconut aminos 
• 1 ½ Tablespoons pure maple syrup 
• 1 teaspoon grated fresh ginger (use Microplane grater) 
• ¼ teaspoon garlic powder 
• 1 Tablespoon toasted sesame seeds, for garnish, (optional)

1. In a large bowl, combine the quinoa, peas, carrot, red pepper, and green onion.
2. To make the dressing: In a separate bowl, whisk together the ingredients until the tahini is fully incorporated.
3. Add the dressing to the quinoa mixture, and mix to combine well. Taste, and add additional salt and pepper if needed. 
4. Serve, sprinkling with the toasted sesame seeds, if using.