(This recipe adapted from Everyday Raw Detox by Meredith Baird with Matthew Kenney.)
This recipe is packed with nutrient dense vegetables and grain. You could use any grain, such as millet, amaranth, or quinoa. The simple tahini sauce is the perfect complement. We double the sauce recipe and store it in the fridge to use on our salads and vegetable dishes.
- 1/2 cup your favorite grain (We use a mix of white and red quinoa.)
- 1 C cup water (The water requirement will vary according to the type of grain you use. Be sure to check the grain bag for the appropriate grain to water ratios.)
- Pinch of salt
- Black sesame seeds, sprinkle on individual servings, to taste
- avocado (We use 1/2 per serving.)
- 2 carrots, sliced or julienned
- 1 C red cabbage, sliced or shaved
- 1/4 C cilantro, for garnish
- 1/4 C tahini
- 2 T lemon juice
- 1/2 C water
- sea salt, to taste
- Prepare the grain, according to individual directions.
- While the grain is cooking, chop the vegetables.
- Next, mix all the sauce ingredients in high-powered mixer or whisk in a bowl.
- When the grain is prepared, place a serving in each individual bowl. Arrange the vegetables and sesame seeds. Drizzle on the tahini sauce. Garnish with cilantro.
NOTE: You can easily double this recipe and store in fridge for quick, handy leftovers. (The avocado is the only ingredient you need to use fresh.)