Ingredients:

  • 2 cups cooked quinoa, chilled
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup shelled edamame, thawed
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers, deseeded
  • 1/4 cup sliced green onions
  • 1/4 cup toasted sesame seeds
  • 3 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

Instructions:

  1. In a large mixing bowl, combine the chilled quinoa, rinsed chickpeas, and thawed edamame. Toss gently to ensure the proteins are evenly distributed.
  2. Combine the shredded cabbage, carrots, and deseeded cucumbers in the bowl with the protein base.
  3. In a mason jar, combine tahini, soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Shake vigorously until emulsified, adding warm water 1 tablespoon at a time to reach the desired consistency.
  4. Divide the vegetable and grain mixture into four airtight glass containers. Drizzle the dressing over the top and garnish with toasted sesame seeds and sliced green onions.