Farmer’s Market Salad with Petite Potatoes

Ingredients

• ½ lb. (226 g) Petite potatoes (reds or yellows)
• 1 tbsp (15 ml) Olive oil
• ½ tsp (3 g) Salt
• ¼ tsp (1 g) Black pepper, ground
• 1/4 cup (41 g) Chickpeas, canned, drained
• ½ tbsp (7 ml) Lemon juice
• ½ tbsp (2 g) Parsley, chopped
• ¼ cup (45 g) Quinoa, cooked
• 1/2 cup water or vegetable stock
• ¼ cup (42 g) Carrots, julienned (matchsticks)
• (37 g) Avocado, sliced
• ¼ cup (39 g) Broccoli, blanched or raw
• ¼ cup (33 g) Sunflower seeds
• ¼ cup (32 g) Baby kale
• 1/4 cup (40g) of jarred pickled beets
• ¼ cup (35 g) Cashews
• ¼ cup (60 ml) Hot water
• ½ tbsp (4 g) Garlic
• 1 tbsp (15 ml) Lemon juice
• 1 tbsp (1 g) Cilantro
• 1 tbsp (15 ml) Soy sauce or tamari