Serves 4 Prep Time 30 minutes
400g organic chickpeas, rinsed, soaked and drained
2 bunchs asparagus
2 cups quinoa
4 cloves garlic, crushed
1 cup roasted cashews, roughly chopped
8 stalks celery (roughly half a bunch)
1 bunch spring onions
Zest and juice of 1 lemon
Rinse the quinoa then cook in a saucepan with a tightly fitting lid for 15 minutes, until the grain is soft and translucent. (use 2 cups of water) remove the lid and cool.
While the quinoa is cooling, make the tahini dressing, by mixing together the lemon juice, zest, garlic, tahini and sesame oil, adding a few tablespoons of boiling water to help it mix together. Using a whisk helps. Salt to taste.
Add a few tablespoons of sesame oil to a large fry pan and place on a medium heat. Throw in the drained soaked chickpeas and the chopped celery and a generous pinch of salt, and sautee for a few minutes, stirring while they colour slightly. Add the garlic, spring onions and asparagus, stir for a minute then cover with a lid and let the asparagus steam a little. It will brighten in colour after a minute or so, then add the chopped cashews.
Place the quinoa in a large serving bowl, then mix through the veges.
Serve in bowls with the tahini dressing and extra lemon.