Root Vegetable & Quinoa Salad with Tahini-Maple Vinaigrette

• Produce

  • 3 handfuls Baby kale
  • 5 Beets, small to medium
  • 3/4 lb Carrots, small
  • 1 can Chickpeas
  • 4 Radishes

• Condiments

  • 2 tsp Maple syrup
  • 1 tbsp Tahini

• Pasta & Grains

  • 1/2 cup Quinoa, black

• Baking & Spices

  • 2 Kosher salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1 Olive oil, Extra Virgin
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Liquids

  • 1 tbsp Water

• Other

  • 1 Large or 2 small ripe-but-firm avocados

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