Ingredients:

  • 2 cups (370g) cooked quinoa, chilled
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) chickpeas, rinsed and drained
  • 1/4 cup (40g) red onion, finely diced
  • 2 tbsp (30g) fresh parsley, chopped
  • 3 tbsp (45ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine the base. Place the 2 cups (370g) of chilled quinoa and 2 cups (60g) of chopped baby spinach in your large bowl. Toss gently until the spinach is evenly distributed among the grains. Note: Chilled quinoa prevents the spinach from wilting.
  2. Add the produce. Fold in the 1 cup (150g) of diced cucumber, 1 cup (150g) of halved cherry tomatoes, 1/2 cup (75g) of chickpeas, and 1/4 cup (40g) of red onion. Note: Keep the pieces small for a better bite.
  3. Incorporate herbs. Stir in the 2 tbsp (30g) of fresh parsley. until the green flecks are scattered throughout the mixture.
  4. Mix the dressing base. In a separate small bowl, whisk together 3 tbsp (45ml) tahini, 2 tbsp (30ml) lemon juice, 1 tbsp (15ml) maple syrup, 1 minced garlic clove, and 1/4 tsp (1.5g) sea salt.
  5. Thin the sauce. Slowly drip in the 3 tbsp (45ml) of warm water one tablespoon at a time. Whisk constantly until the sauce reaches a velvety, pourable consistency. Note: If it looks like it's separating, keep whisking; it will come back together.
  6. Dress the bowl. Pour the tahini dressing over the quinoa and vegetable mixture.
  7. Final toss. Gently fold everything together until every grain of quinoa is glistening and coated.
  8. Serve immediately. Divide into two servings.