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Ships within 48 hours · Estimated delivery Aug 10 - Aug 15
Fall Style Tip: This ones incredibly easy to transition into fall
It fits almost every dietary preference as written
Mine is gold or black
Ingredients Salad 1 cup quinoa, rinsed in a fine-mesh colander 2 cups water 1 can (15 ounces) chickpeas, rinsed and drained, or 1 cups cooked chickpeas 1 cups roughly chopped baby spinach cup chopped fresh flat-leaf parsley cup chopped fresh cilantro (or additional parsley) cup chopped green onion (green parts only) cup crumbled feta cup toasted pepitas (hulled pumpkin seeds) Lemon-tahini dressing cup olive oil 3 to 4 tablespoons lemon juice, to taste 2 tablespoons tahini 1 large clove garlic, pressed or minced teaspoon fine sea salt Freshly ground black pepper, to taste Instructions To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan
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