A light yet satisfying lunch!

Ingredients: (Makes about 4-6 servings)

For the Salad…

1 cup quinoa

1/4 cup peeled diced cucumber

1 cup chick peas

1/2 cup red pepper diced

2 cups baby bok choy thinly chopped

1 Tbsp sesame seeds

Bring 2 cups of water to a boil, add quinoa then reduce heat to medium low.  Cover and simmer for about 15 minutes until water is absorbed.  Put cooked quinoa in a bowl and add all remaining ingredients stirring to combine.

For the Dressing….

1 Tsp minced garlic

1 Tbsp pure orange juice

2 Tbsp Rice Vinegar

1 1/2 Tbsp low sodium soya sauce or Tamari

1 1/2 Tbsp Sesame oil

1/4 cup Avocado Oil

1/4 – 1/2 Tsp grated ginger depending on your taste

Whisk all ingredients together in a bowl, or add all ingredients to a mason jar and put on the lid and shake it up!

I like to keep the batch of salad (undressed) in the fridge.  Take out what you need and drizzle however much dressing you like!