- 2 cups mizuna, roughly chopped
- 2-4 Tbsp. fresh mint, chopped
- 4 cups quinoa, cooked and cooled
- 1 cup sunflower greens
- 2 tangerines, peeled and chopped
- ¼ cup tahini
- 1 Tbsp. chickpea miso
- 1 tsp. garlic, roasted
- Water, to reach desired consistency
- Salt and pepper to taste
- Add all salad ingredients to a large bowl and toss well.
- Make dressing by placing all ingredients in a food processor and processing until well combined.
- Lightly Toss salad with dressing and serve cold.