Ingredients:

  • 4 cups fresh baby spinach, washed
  • 1 cup uncooked quinoa, rinsed
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 medium avocado, cubed
  • 1 medium orange, peeled and segmented
  • 1/4 cup raw pumpkin seeds
  • 3 tbsp runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp maple syrup
  • 2 tbsp warm water
  • 1/2 tsp sea salt

Instructions:

  1. Combine quinoa and 2 cups of water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.
  2. Fluff the quinoa with a fork and let it cool for 5-10 minutes to prevent the spinach from wilting.
  3. Rinse the chickpeas under cold water until the foam disappears and drain thoroughly.
  4. In a small jar or bowl, combine the tahini, lemon juice, olive oil, and maple syrup.
  5. Whisk vigorously until the mixture becomes a thick, pale paste.
  6. Gradually add warm water one tablespoon at a time, whisking constantly, until the dressing reaches a pourable consistency.
  7. In a medium mixing bowl, combine the cooled quinoa, baby spinach, chickpeas, avocado, orange segments, and pumpkin seeds.
  8. Drizzle the lemon-tahini dressing over the salad and toss gently to coat.