Buddha Bowl With Beets, Quinoa and a Bevy of Vegetables

Ingredients

• 1 cup white quinoa, organic
• 1 ¾ cups filtered water
• 2 medium red ruby beets, scrubbed
• 1 medium golden beet, scrubbed
• 3 cups arugula, washed and dried
• 2 cups sunflower sprouts
• 1 cup heirloom tomatoes, sliced, bite sized or baby tomatoes
• 1 cup garbanzo beans, drained, pat dry
• ½ cup cucumbers, sliced thinly, try farmers' market varieties
• ¼ cup purple radishes, wahed, dried, thinly sliced
• ½ cup heirloom colored carrots, thinly sliced with a peeler (refresh in ice water)
• 1 tablespoon sesame seeds, lightly toasted
• 1 recipe Beet-Tahini Dressing