Ingredients

• 1 cup cooked quinoa, brown rice, black rice or other grain

• 1/2 cup tahini

• 1 clove garlic, pressed

• 1/4 teaspoon turmeric

• 1/4 cup rice vinegar

• 1 tablespoon tamari

• 1 tablespoon maple syrup

• 2 tablespoons extra virgin olive oil

• Water, as needed

Toppings

• 1 medium watermelon radish, peeled and sliced (can substitute daikon radish)

• 2 large carrots, shredded

• 1 cup shredded red cabbage

• 8 kale leaves, slivered

• 1 can chickpeas, drained

• ½ cup raw sauerkraut or kimchi

• Microgreens (optional)

• 2 tablespoons toasted sesame seeds

Preparation

1. In a measuring cup or medium bowl place the tahini, garlic and turmeric and mash with a fork or whisk until smooth, then stir in the vinegar until smooth. Add the tamari, maple syrup and olive oil and stir until smooth. If it’s too thick to pour, stir in water, a tablespoon at a time. Makes about ¾ cup dressing.

2. Divide the cooked grains between two wide, low bowls and spread evenly. Arrange the toppings in segments, with sauerkraut or kimchi and microgreens on top in the center.

3. Drizzle with dressing, sprinkle with sesame seeds and serve immediately.

Serving Suggestion

While this dish is a meal unto itself, you can serve with a miso soup or cup of lemon tea.

Nutritional Information

920 calories, 53 g. fat, 0 mg. cholesterol, 1310 mg. sodium, 89 g. carbohydrate, 26 g. fiber, 32 g. protein