Ingredients:

– 1 cup cooked quinoa-millet mix
– 3/4 cup cooked black beans
– 1/2 cup steamed celery
– 1 cup steamed kale
– 2 tsp coriander seeds (added to the steamed veggies)
– 1 cup raw baby greens mix
– 1 handful fresh cilantro
– 1 orange bell pepper (diced or sliced)
– 1/2 ripe avocado
– 1/2 cup grape tomatoes
– Add sea salt and pepper to taste.

For the dressing: 

– 1-2 tbsp tahini
– 50-100mL / 1.7- 3.4 fl.oz water (the less water you use, the creamier the – dressing)
– 1 tsp ground turmeric
– the juice of 1 lime

Method:

Mix all ingredients for the dressing in a small bowl using a fork or in a blender.

Place ingredients for the cooked salad into a bowl and cover vegetables with the dressing.

 

 

Delicious Recipe courtesy of:
Kim-Julie
Kim Julie’s food journal
Check out more recipes at Brussels Vegan