Tri-Salad Platter of Hummus, tabbouleh and Marinated Kale

Heap half of each of the following salads on a plate and serve with cucumber and carrot slices

Hummus:

 1 c. cooked chickpeas, drained
1/4 c. tahini
juice of 1 lemon
1/4 tsp salt
1/4 tsp ground cumin
1 clove garlic
2 tlbs. olive oil
sea salt to taste
paprika to garnish

Place all ingredients in a food processor and process for 2 minutes.  Add 1/4 c. or more water if necessary.  Season.  Place in bowl and sprinkle paprika on top

Quinoa tabbouleh

2 c. cooked quinoa
1 tlbs. chopped parsley
1/4 c. currants
1/4 c. chopped raw almonds
1/2 c. diced carrots
1/4 c. chopped mint
1/4 c. scallions diagonally cut thinly
1/4 c. chopped parsley
1/4 c. lime juice
1 tsp. agave nectar
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. olive oil

Mix all ingredients and let sit 20 minutes before serving

Marinated Kale with Radish and Pine nuts

2 c. shredded lacinato (dark green) kale, ribs removed
4 radishes, quartered
2 tlbs. pine nuts
olive oil
juice of 1/2 lemon
sea salt

In a bowl combine all ingredients and marinate