In a small-medium saucepan, heat the broth on medium heat. Rinse the quinoa, and add to the broth. Bring to a boil and cook on low heat for 15 minutes with the top on, slightly loose. Take off heat and let sit for 5 minutes.
Make the Tahini Dressing:
Combine the tahini, lemon juice, water, and salt. Combine with a small whisk. Add water in small increments if the dressing is too thick.
Make the Salad:
Between two plates, assemble the organic spring mix, chickpeas, radishes, bell pepper, carrot, tomatoes, and serrano pepper.
Top with hemp seeds and pumpkin seeds. Add ¼ cup quinoa to each plate, and top each salad with 2 tablespoons of tahini dressing. Add freshly ground black pepper to taste. Add sliced or chopped avocado and fresh parsley if desired.
Notes
Be sure to rinse the quinoa to avoid bitterness.
If you cook the quinoa and chop up the vegetables ahead of time, the preparation will go quicker.
This lunch is great for meal prep. Pack the salad, quinoa, chickpeas, and vegetables in a container. Keep the dressing separate; add it to the salad at the time of serving.