By daniel

/

February 7, 2025

Ingredients:

• 1 cup quinoa (rich in magnesium and protein)
• 1 can (400g) chickpeas, drained and rinsed (great source of phytoestrogens and fiber)
• 1 cup baby spinach (high in calcium and iron)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, diced
• 1/4 cup flaxseeds (rich in omega-3 and phytoestrogens)
• 1 avocado, diced (healthy fats for skin and hormone support)
• 1 tbsp olive oil (anti-inflammatory and heart-healthy)
• Fresh parsley or coriander, chopped (optional)

For the Tahini Dressing:

• 2 tbsp tahini (calcium-rich and supports bone health)
• Juice of 1 lemon (vitamin C to aid in calcium absorption)
• 1 clove garlic, minced
• 1 tbsp warm water (to thin the dressing)
• Salt & pepper to taste

---

Instructions:

1. Cook the Quinoa:
   Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Prepare the Dressing:
   In a small bowl, whisk together tahini, lemon juice, minced garlic, warm water, salt, and pepper until smooth and creamy.
3. Assemble the Salad:
   In a large bowl, combine cooked quinoa, chickpeas, spinach, tomatoes, cucumber, red onion, flaxseeds, and avocado.
4. Dress & Toss:
   Drizzle the tahini dressing and olive oil over the salad. Toss gently to coat all ingredients evenly.
5. Garnish & Serve:
   Top with fresh parsley or coriander, if desired. Serve chilled or at room temperature.