Kick Back Quinoa Kale Currant Bowl with Tahini-Turmeric Dressing.

Ingredients

• 1 cup white quinoa, well-rinsed
• 1 bunch kale deveined and thinly sliced, (pick your favourite),
• 1 carrot, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 2 tablespoons coconut oil or extra-virgin olive oil
• Himalayan sea salt/Freshly ground black pepper
• 2 cups canned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
• 1/4 cup dried currants or cranberries
• 1/8 cup apricots, fresh or dried, coarsely chopped
• 1 tablespoon hemp seeds
• 1/3 cup sunflower seeds, lightly toasted
• 1/4 cup tahini paste
• ½ tablespoon turmeric
• ½ cup water
• 1 tablespoon fresh lemon juice
• ½ cup organic Greek yogurt (or non-dairy alternative)
• ¼ teaspoon Himalayan sea salt
• A splash of love