Measurements

• 1 cup quinoa
• 1 can chickpeas
• 2 cups spinach
• 2 cups kale
• 1 avocado
• 1 cup cherry tomatoes
• 1 cucumber
• 1/2 red onion (sliced)
• 1 cup carrots
• 1 red bell pepper
• 200g tofu
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 clove garlic
• Salt to taste
• Black pepper to taste
• 1 tbsp sesame seeds

Preparation Method

• Cook quinoa according to package instructions.
• Set aside to cool.
• In a pan, heat 1 tbsp olive oil over medium heat.
• Add tofu cubes and cook until golden brown.
• Set aside.
• In a large bowl, combine spinach, kale, cherry tomatoes, cucumber, red onion, carrots, and red bell pepper.
• Add cooked quinoa and chickpeas to the bowl.
• Mix well.
• In a small bowl, whisk together lemon juice, tahini, remaining olive oil, minced garlic, salt, and black pepper.
• Pour the dressing over the salad and toss to combine.
• Top the salad with avocado slices, cooked tofu, and sesame seeds.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.