Wild Rice, Mushroom, and Baby Broccoli Salad

Ingredients

• 2 tbsp tahini
• ¼ cup organic apple cider vinegar
• 2 tsp dijon mustard
• 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
• ¼ tsp onion powder
• 1 tbsp water (See Chef’s Notes, +1 Tbsp as needed)
• 1 cup wild rice (rinsed)
• 3 cups vegetable broth (unsalted, preferably homemade)
• 1 bunch baby broccoli, stems cut into ¼” pieces, florets cut into 1” pieces (separate the stems from the florets (about 2 cups total between the stems and florets)
• 1 cup carrots (thinly sliced)
• 1 cup mushrooms (sliced)
• 1 tbsp organic tamari (reduced-sodium, or coconut aminos)
• 1 cup water
• 4 tbsp hemp seeds
• 2 tbsp herbs (optional) of choice (cilantro, parsley, basil), +2 Tbsp as needed