Creamy Mediterranean Quinoa

I've been making Quinoa for awhile, and have finally hit on what I declare to be a tasty Mediterranean version of my beloved grain.  I made enough to share. :)

Quinoa:

Chop:
1 medium-large Sweet Potato or Yam
1 small purple Onion
1 inch fresh Ginger
1 clove fresh Garlic
3 cups mixed red & white Quinoa
1/4 c. Date syrup (Silan), no sugar added
Himalayan salt
Turmeric
Cinnamon
Olive Oil

Heat large pot on med-high heat, add 1/2 c Olive oil.  Sautee Sweet Potato till tender, add purple Onion, Ginger and Garlic and sautee for several minutes.  Add Quinoa (and more Olive oil if it's dry), and brown it a bit, while adding several hearty dashes of Turmeric, Cinnamon, Salt and Date syrup.  Add appx. 4 1/2 to 5 cups of Water and stir.  Add more Olive oil if it seems necessary to you. x)  Heat to a boil, then reduce heat and let simmer for about 20 minutes, or until the Quinoa has absorbed all the water.


Tehina:

Use 1 500mg jar of Organic Tehina

Add & Mix:
2 cloves garlic, minced
500ml water
1/2-1 cup fresh Lemon Juice
Himalayan salt
sprinkle Parsley for awesome presentation.


Salad:

Chop finely & Mix:
20 mini-Cucumbers or 3 large Cukes
3 cups of Baby Tomatoes in various colours, if available.
1 cup of fresh Parsley
1 whole skinny Chive
1 white Onion
1 clove Garlic
1/2-1 cup fresh Lemon juice
Himalayan salt