Measurements

• 1 cup quinoa
• 2 cups water
• 1 avocado
• 1 cup cherry tomatoes
• 1 cup chickpeas
• 1 cup cucumbers
• 1 cup carrots
• 1 cup red bell peppers
• 1 cup red cabbage
• 1 cup kale
• 1 cup spinach
• 2 green onions
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp sesame seeds
• Salt to taste
• Black pepper to taste

Preparation Method

• Rinse the quinoa under cold water.
• In a medium saucepan, combine quinoa and water.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
• Fluff with a fork and set aside.
• In a small bowl, whisk together lemon juice, maple syrup, olive oil, tahini, minced garlic, salt, and black pepper to make the dressing.
• In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumbers, carrots, red bell peppers, red cabbage, kale, spinach, and green onions.
• Drizzle the dressing over the salad and toss to combine.
• Top with sliced avocado and sprinkle with sesame seeds.
• Serve immediately or refrigerate for later.

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