Quinoa Veggie Salad with Tahini-Lemon Dressing | City Market / Onion River Co-op

Ingredients

• 1 cup quinoa (red or tricolor, rinsed)
• 2 cups water
• 15 ounces chickpeas, canned (drained and rinsed)
• 2 cups spinach, baby (chopped)
• 1 cup parsley, fresh (chopped)
• 1⁄3 cup scallions (chopped)
• 1 carrot (grated)
• 1 cucumber, European (diced)
• 1⁄3 cup pumpkin seeds (raw)
• 1⁄4 cup olive oil
• 2 cloves garlic (minced)
• 3 tablespoons lemon juice
• 2 tablespoons tahini
• salt (to taste)
• pepper (to taste)