Beet and Carrot Quinoa Salad with Tahini Dressing

Thank you to my good friend Emma Preston for this delicious recipe.  The tahini dressing is key - it provides a good, tangy finish to the veggies and quinoa.

Ingredients

1 c quinoa
2 c water
oil for frying
1.5 c grated carrot
1.5 c grated beet
pumpkin (or mixed) seeds
1 onion, chopped
1 head broccoli, florets only (cut into bite-sized pieces)
1 block tofu, cut into small strips
1/4 c soy sauce
3 T cider vinegar
1/3 c tahini
1/3 c water
2 T vegetable oil
1 clove garlic, pressed

Instructions

1) Cook quinoa as directed, or simmer gently in water for 15-20 minutes, until tender but still crunchy and all water is absorbed.  (You can add more water if you need to).
2) Fry onions in 1 T oil on medium-high heat until gold brown and slightly crispy, about 10 minutes. Set aside.
3) After onions are cooked, in the same pan fry tofu in a few T oil until golden brown.  (The best method for this is to press all of the water out of the tofu before cutting it, and then to fry it on each side with minimal flipping for 5-7 minutes.) Set aside.
4) Soak broccoli in boiling water for 3-4 minutes, until tender but still very crunchy. Drain out of water and set aside.
5) For the sauce, combine soy sauce, cider vinegar, tahini, water, vegetable oil, garlic and mix well.  If you want a thinner sauce you can add more water.
6) Keep carrots, beets, seeds, tofu, and brocolli separate, or combine with quinoa and dressing.  Serve hot or cold.