1 to 2 tablespoons tahini
1 teaspoon umeboshi plum vinegar (balsamic would work, but ume is more nutritious)
2 teaspoons olive oil
dash sea salt
1/2 cup cooked quinoa (best served warm)
1-2 cups leafy salad greens, as desired (romaine, spinach, arugula, etc.)
handful pitted dates, chopped
handful unsalted almonds
1. For dressing, mix tahini, vinegar, oil, and sea salt in a little bowl.
2. For salad, put warm quinoa over greens and top with almonds and dates. Pour dressing over and mix. Enjoy!
This recipe is delicious; it's filling without making you feel weighed down, and is packed with protein!
Source of recipe: I came up with this recipe when I needed a quick lunch and had a bunch of seemingly random ingredients, but they came together beautifully!