Quinoa, Avocado & Microgreen Salad

Quinoa, Avocado & Microgreen Salad

By Tarn Taran Kaur ~ 

Place cooked and cooled quinoa on a plate. Add these five ingredients on top:

  • Arugula or lettuce
  • Celery, chopped
  • Sunflower microgreens
    Microgreens, mild or spicy
  • Radish, sliced
  • Place pieces of avocado and a few olives.
  • Pour the Lemon Tahini Dressing on. Bless this creation and enjoy!

Oil-free Lemon Tahini Dressing
Mix well in container with a fork until very smooth: 1/2 cup tahini and 1/3 cup water. Stir juice and zest of 1 lemon, and 1/2 clove very finely chopped garlic. Season to taste:with salt, pepper and pinch of cayenne. Mix together.and drizzle onto the salad.  Serves 2-3 persons.

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