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Sprout and Quinoa Salad with Tahini Dressing – – For the Salad: quinoa, water or vegetable stock, red cabbage (shredded), sprouts (lentil, mung, alfalfa, etc), baby spinach, carrots (grated), pumpkin seeds, For the Salad Dressing: tahini, olive oil, juice of half a lemon, coriander (chopped), himalayan salt, water, maple syrup (optional), Grate the carrots and shred the cabbage.; In a pot combine quinoa and water or stock and bring to a boil and simmer for 15 minutes covered until liquid is absorbed. Allow to cool.; Whisk all the salad ingredients together in a small bowl. If you want a sweeter dressing add some maple syrup to the dressing mix.; In a large bowl combine the cooled quinoa, the sprouts and other salad ingredients. Toss the dressing through the salad.; –