Vegan Quinoa Veggie Lunch Bowl | EATS Park City

Ingredients

• 2 cups dry quinoa , cook using the package directions
• 1 pound leafy greens , such as arugula, spinach, or romaine
• 1 large cucumber , chopped
• 1 -2 bell peppers , chopped
• 1 pint cherry tomatoes , sliced in half
• 2-3 radishes , thinly sliced
• Green onions , chopped, for garnish
• Cooked beans (optional) black, pinto, kidney, etc.
• 1/4 cup water (plus 1-2 tablespoons to thin)
• 1/2 cup raw tahini
• 1/2 teaspoon salt
• 1 teaspoon raw apple cider vinegar
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano