| 4 cups | water |
| ½ cup | quinoa |
| ½ tsp | salt |
| 3 tbsp | fresh lemon juice |
| 3 tbsp | vegetable oil |
| 2 tbsp | water |
| 2 tbsp | tahini |
| 1 tbsp | red wine vinegar |
| 2 tsp | honey |
| ½ tsp | salt |
| 1/8 tsp | black pepper |
| ½ cup | canned chick peas, rinsed |
| ½ cup | cherry tomatoes, halved |
| 1 large | carrot, peeled into ribbons or grated |
| 2 | mini cucumber, sliced into rounds |
| 1 | hard boiled egg, peeled and halved |
| 1 | avocado, sliced |
| 6 large snips | Jute Gardens Micro Broccoli |
Bring the water to a boil and add the quinoa and the salt. Boil over medium high heat for 12 to 14 minutes (or as per package instructions) and drain well. Cool to room temperature before making the salad.
Whisk together the lemon juice, vegetable oil, water, tahini, red wine vinegar, honey, salt, and pepper.
Divide the cooled quinoa, chick peas, tomatoes, carrot, cucumber, egg, and avocado into 2 bowls and drizzle liberally with the lemon tahini dressing.
Finish each salad bowl with 3 large snips of Jute Gardens Micro Broccoli.
Serve immediately.
Makes 2 salad bowls.
