Looking for some salad inspiration? It is easy to pick your favourite ingredients and stick to them. Why not use some colourful ingredients and change up what you are making. This salad bowl adds a pop of colour, crunch, texture that will each bite bursting with flavour.
2 1/2 cups cooked quinoa
1 can (15 oz) chickpeas
2 cups baby spinach
8 cherry tomatoes halved
2-3 small beets peeled and shredded
3 carrots peeled and shredded
1 cup purple or green cabbage shredded
2 spring onions
1/2 cup pumpkin seeds
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
1/2 tsp cumin (can omit)
1/4 tsp pepper
1/2 tsp salt
Prepare the quinoa following instructions on package. Set aside and allow to cool.
Drain and rinse the chickpeas. Wash the vegetables. Peel and grate the carrots and beets. Remove wilted leaves from cabbage and cut finely with knife or shred using a food processor.
Prepare the avocado, remove pit and skin and cut into small pieces.
Slice the onions thinly using only some of the green stalk.
To create the bowl/ mix the quinoa and spinach together and place in the bottom of the bowls that you are are preparing. Each person should have their own bowl. Top with the chickpeas, beets, carrots, cabbage, tomato and avocado. Sprinkle the pumpkin seeds. Drizzle the lemon tahini dressing over top and enjoy.