This week marks many new things. A new apartment, a lovely new roommate, and with that a new collaborative recipe. Theo (friend, new roommate and fellow chef) and I have been cooking together for a few years now and so when we decided to become roommates, we were naturally excited about the idea of coming home at the end of the day and getting our culinary creativity on together. After days of unpacking boxes, we finally had our kitchen in decent enough shape to make this happen. After procrastinating at work and passing recipe ideas back and forth, this dish came to life and it’s been nourishing us for lunch and dinner and satisfying our stomachs all week. Here’s how to make it…

1 cup quinoa
2 cups vegetable broth or water
1 head fennel
1/2 head of red cabbage
1/2 cup crumbled ricotta salata
2 cups baby arugula

Tahini Vinaigrette:
1 cup tahini
2 cloves garlic – grated on microplane
1/2 cup coconut vinegar
1 tbsp coconut aminos
3/4 cup water
3/4 tsp salt
1/4 tsp smoked paprika

Bring quinoa and broth/water to a boil and reduce to summer, cover with lid slightly ajar and simmer for 15 minutes or until liquid is absorbed and quinoa cooked.

While quinoa is cooking, chiffonade the fennel and cabbage.

To make the tahini vinaigrette, whisk all ingredients together (you can substitute coconut aminos for tamari and coconut vinegar for white whine/champagne vinegar). If too thick, add a bit more water.

When quinoa is done cooking, let it cool to room temperature. Mix in fennel, cabbage, arugula and ricotta salata. Toss, mix in vinaigrette and serve cool.