Ingredients

• 2 bags Success^® Tri-Color Quinoa
• 2 tbsp tahini paste
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups kale, stems removed and shredded
• 1 1/2 cups chicken, cooked and shredded
• 1 can (16 oz) chickpeas, drained and rinsed
• 1 ripe avocado, halved, pitted, peeled and sliced
• 1/3 cup Parmesan cheese, shaved
• 4 lemon wedges, for serving

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