Ingredients for the salad

4 cups low sodium vegetable stock

2 cups red quinoa

1 tablespoon olive oil

8 ounces crimini mushroom, sliced

2 cups cooked beans of choice

1/2 cup green onion, sliced

2 stalks celery, diced

1 cup snow peas, sliced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

Ingredients for tahini chili dressing

1/4 cup tahini paste

4 ounces olive oil

2 ounces lemon juice

1/2 teaspoon chipotle chili powder, to taste