UC Davis, CA Integrative Medicine Program offers a wealth of plant based health information - articles, research, and recipes. This one from them!

• 1 1/2 cups quinoa
• 3 cups water
• 5 Romaine lettuce leaves, thin strips
• 1/2 cup Red bell pepper, medium diced
• 1/2 cup cannellini beans, drained and rinsed
• 1 avocado, diced
• 1 carrot, small, shredded
• 2 T fresh mint, minced
• 1/2 cup almonds, slivered, roasted
• 2 T hemp seeds

Add water and quinoa to small pot and cook on medium heat until fully cooked. Set aside and allow to cool.

Once quinoa has cooled, combine in a large bowl the quinoa, carrots, bell pepper, mint, and cannellini beans. Stir well.

To serve, place small amount of romaine lettuce on a plate. Add the quinoa mixture on top of lettuce. Top with hemp seeds, almonds, avocado and the Citrus Tahini Dressing to taste.

 

Citrus Tahini Dressing:

• 3 T freshly squeezed orange juice
• 1 T fresh lemon juice
• 2 T tahini
• 1 T apple cider vinegar
• 2 - 2 1/2 T agave nectar or pure maple syrup
• 1 1/2 - 2 tsps Dijon mustard
• 1/2 - 1 tsp fresh ginger, roughly chopped
• 1 very small garlic clove
• 1/2 tsp salt
• Freshly ground black pepper