Mediterranean Quinoa Salad

Here is a salad were the base is not lettuce! It was a nice change of pace at lunch for Hannah and I last week. We both love tahini so that's why we dolloped a little on top, if you prefer to leave it out I would recommend a good olive oil and garlic dressing for a little more moisture! It was a really quick lunch to put together once the quinoa was cooked, we left it warm but you could make it ahead of time and use it cold. Also one last side note, the tomatoes and kale were freshly picked from our garden!!!!Our Mom has a amazing green thumb:-) It's such a blessing to have fresh produce right in our back yard.

^{Genesis 1:11-12}

And God said, Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth: and it was so.

And the earth brought forth grass, and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good.

Mediterranean Quinoa Salad

Serves:1

1/4c. dry quinoa, cooked

3 leaves of fresh kale, de-ribbed chopped and steamed till al dente

1/4 c. cooked garbanzo beans

4 cherry tomatoes, sliced in half

5 kalamata olives, sliced in half

1 1/2 tsp. tahini paste ( Made from Sesame seeds)

Salt and Pepper to taste

Place cooked quinoa in a pile on plate, top with kale and garbanzo beans. Scatter tomatoes nicely over the top. Drop tahini in a nice looking 'drop' on top!