Rainbow Buddha Bowl with Turmeric Tahini Dressing

Ingredients

Salad

• 1 cup cooked quinoa (1/3 cup uncooked)

• 1 lb asparagus

• 2 purple endives

• 1 cara cara orange (can sub for blood orange or navel orange)

• 1 cup Lindsay Organic Green Olives Pitted

• 4 cups microgreens

• 1/2 cup feta cheese

Dressing

• 1/3 cup tahini

• 1/3 cup water

• 1/4 cup lemon juice

• 2 garlic cloves, chopped

• 1/2 tsp turmeric

• 1/2 teaspoon salt

• 1/2 teaspoon sugar (optional)

Cooking Directions

1. Cook quinoa according to package directions.

2. Meanwhile, prep your vegetables. Snap tough ends off of asparagus and cut in half. Prepare endives by pulling off individual leaves, discard wilted leaves and core. Cut orange into slices or wedges.

3. Make dressing by combining all ingredients in a jar and shaking until fully mixed.

4. Divide salad ingredients among 4 shallow bowls and add dressing to taste.