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2 cups cooked quinoa (made from 1/2 cup dry quinoa with 3/4 cup water)
1.5 cups cooked chickpeas, rinsed and drained
2 cups thinly sliced kale
1/2 cucumber, chopped (~2 cups)
1 cup cherry tomatoes, halved
1/4 cup tahini
2 tbsp balsamic vinegar
1/3 cup water
1/8 tsp garlic granules
1.5 tsp tamari (I used Bragg’s)
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1st Keep
 Elyn7071
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