Ingredients:

1 cup quinoa
1 can coconut milk (15 oz)
1/2 cup baby spinach
1/4 cup edamame, cooked and shelled
1/4 cup chickpeas, cooked
1-2 carrots, sliced
1 cucumber, sliced
2-3 radishes, sliced
1 avocado, sliced

Tahini-Lime Dressing
2 tbsp tahini paste
1 lime, juiced
2 tsp honey
pinch salt

INSTRUCTIONS
Rinse quinoa under cool water. In a medium sized sauté pot, toast quinoa over medium heat for about 30 seconds Add coconut milk to a large measuring cup. Add enough water to the coconut milk to reach the 2 cup mark. Add liquid to quinoa and bring to a boil. Reduce to lowest heat, cover and cook for 20 minutes. Remove quinoa from heat and let sit covered for 20 minutes. Fluff with fork and sit uncovered for 5 minutes.

In a small bowl toss together tahini, lime juice, 2 tablespoons water, honey, and a large pinch of salt. Whisk dressing together, adding more water if needed. The dressing should be creamy but not too thick. Toss quinoa with dressing
and salt and pepper, to taste. Top with veggies and serve.

Top a grain bowl with your favorite mix of veggies, raw or cooked. This is a great way to use leftover roasted or steamed veggies. Add a sauce or dressing and serve hot or cold.