Ingredients

Hummus:

1 cup cooked chickpeas, drained

1/4 cup tahini

juice of 1 lemon

1/4 tsp salt

1/4 tsp ground cumin

1 clove garlic

2 Tbsp olive oil

sea salt to taste

paprika to garnish

Quinoa Tabbouleh:

2 cups cooked quinoa

1 tbsp chopped parsley

1/4 cup currants

1/4 cup chopped raw almonds

1/2 cup diced carrots

1/4 cup chopped mint

1/4 cup scallions diagonally cut thinly

1/4 cup chopped parsley

1/4 cup lime juice

1 tsp agave nectar

1/2 tsp ground cumin

1 tsp sea salt

1/2 cup olive oil

Marinated Kale with Radish and Pine Nuts:

2 cups shredded lacinato (dark-green) kale, ribs removed

4 radishes, quartered

2 tbsp pine nuts

olive oil

juice of 1/2 lemon

sea salt

Preparation

Hummus: 1 Place all ingredients in a food processor and process for 2 minutes. Add 1/4 cup of more water i necessary. Season. Place in bowl and sprinkle paprika on top.

Quinoa Tabbouleh

  1. Mix all ingredients in a bowl and let sit for 20 minutes before serving to allow flavors to blend.

Marinated Kale:

  1. In a bowl combine all ingredients and marinate.