Cook the quinoa according to the instructions.
Mince the garlic and add it to a warm pan with the olive oil.
Rinse, destem, and chop the kale into small pieces. Add it to the pan with olive oil. Add 2 tablespoons water. Cook for 10-15 minutes on medium.
Heat the soybeans in a pot of water until warmed through.
Chop the cabbage and add it to a large bowl. Add the sunflower seeds.
Once cooked, add the quinoa, kale, and soybeans to the large bowl.
Top with lemon garlic tahini dressing or your fav homemade dressing.
Toss and enjoy.
Makes 2-3 big servings, or 4-5 small servings. Refrigerate for up to 5 days.