Ingredients
Equipment
Method
- Whisk the tahini, orange juice, lemon juice, maple syrup, ginger and sea salt until smooth. Add the measured water gradually, then more only as needed for a pourable dressing.
- Divide the greens between two bowls. Add the cabbage, carrots, cucumber and cooked, cooled quinoa.
- Arrange the avocado, kiwi, apple or pear, and blueberries over the greens.
- Scatter over the hemp seeds and pumpkin seeds, then add mint or basil if using.
- Drizzle with the citrus tahini dressing and serve promptly. If preparing ahead, refrigerate the components and dressing separately and assemble just before eating.
Nutrition
Notes
Timing: This is a no-cook assembly recipe using quinoa that has already been cooked and safely cooled; cooking and cooling the grain takes additional time. Options: Cooked, cooled lentils, finely chopped cauliflower or prepared kelp noodles offer different textures in place of quinoa. If using sprouted lentils, cook them thoroughly first. Microgreens or arugula add a peppery note. Swap the fruit with seasonal mango, pomegranate or figs; pear can replace apple and date syrup can replace maple syrup. Make ahead: Wash and dry produce, keep cut fruit and vegetables refrigerated separately, and slice avocado and apple close to serving. Refrigerate the dressing and prepared components promptly and use within three days. Serving: These are two light bowls; add vegan crackers or kale chips for crunch, or pair with a heartier dish according to appetite.
Nutrition estimate: Per light serving, based on two servings, including the measured dressing and its pinch of salt. The estimate uses cooked quinoa, half an average avocado, one small cucumber, one kiwi, half a medium apple, and 20 grams for the two tablespoons of hemp seeds. Optional herbs and substitutions are excluded. Produce size, brands and measuring methods change the values.
