Ingredients:

  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) water
  • 1/2 tsp (3g) sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups (60g) shredded kale, stems removed
  • 1 cup (130g) shredded carrots
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large (150g) avocado, sliced
  • 1/4 cup (35g) pumpkin seeds
  • 3 tbsp (45ml) tahini
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 3 tbsp (45ml) warm water
  • 1/4 tsp (1.5g) garlic powder

Instructions:

  1. Rinse the quinoa under cold water. Combine the quinoa, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is fully absorbed (about 15 minutes).
  2. Remove the pot from heat and let the quinoa sit, covered, for 5 minutes to ensure a fluffy texture.
  3. Massage the shredded kale with a pinch of salt for 30 seconds to tenderize the fibers.
  4. Divide the massaged kale, shredded carrots, halved cherry tomatoes, and chickpeas evenly into four bowls.
  5. In a small jar or bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and garlic powder.
  6. Slowly whisk in warm water until the dressing reaches a smooth, pourable consistency.
  7. Scoop the cooked quinoa into the bowls, top with sliced avocado and pumpkin seeds, and drizzle with the creamy tahini dressing.