Warm Quinoa Salad

Our warm red quinoa salad bowl is hearty and filled with electrifying foods to keep you going through the day. It’s topped with crunchy chickpeas in place of croutons, and tangy tahini dressing that is so simple to put together. Makes 2 large salad bowls. 


For salad:
2 cups cooked red quinoa 
2 cups kale massaged with oil
1 cup arugula
¼ cup parsley
½ cup sliced radishes
1 red or orange bell pepper
½ cup cherry tomatoes

For roasted chickpeas:
Canned or cooked chickpeas
Salt and pepper to taste

For tahini dressing:
¼ cup tahini 
¼ cup olive oi
3 tbs key lime juice
1tbs agave nectar
Water as needed
Salt and pepper to taste 

To make salad:
1.Cook Quinoa per package instructions
2. Heat grapeseed oil at medium heat
3. Lightly cook vegetables until the greens wilt. The rest of the vegetables should still have some crunch. 
4. Add cooked quinoa to the pan and combine well. 
5. Top with roasted chickpeas, pumpkin seeds and hemp hearts, and fresh sliced avocado 

To roast chickpeas:
1. Preheat oven to 425.
2. Pat chickpeas dry with a paper towel.
3. Toss with grapeseed oil, salt and pepper
4. Spread single layer on baking sheet lined with parchment paper
5. Bake 30 min
6. Serve immediately or store at room temperature

For tahini dressing:
Blend all ingredients together, in blender or whisk by hand.