Dressing (can be made ahead and stored in the fridge for up to 10 days): Add tahini, greek yogurt, lemon juice, milk, garlic, salt and pepper to food processor or blender. Pulse until smooth. Slowly pour in oil while continuing to pulse until emulsified. Quinoa Falafel Cakes Place quinoa in a pot with 1 cup water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered. Chop onion. Drain and rinse chickpeas. Add quinoa, chickpeas, onion, garlic, corn starch, 1 teaspoon salt, cayenne pepper, cumin powder, and parsley into a food processor and process until all combined. (Texture should be even small crumbs that stick together when pressed. Do not overmix though or mixture will become too sticky.) Scoop a heaping tablespoon of mixture into your hands, shape into a ball and press down to form cakes. Heat a large pan with grapeseed or extra virgin olive oil over medium-high. Cook cakes in batches in pan for about 2-3 minutes per side. Set aside. Power Bowl Add arugula, spinach and kale mixture to bowls. Starting on one side of bowl, lay cucumber, tomato, green onion and red cabbage on top of greens. Stack 3 quinoa falafel cakes on top of red cabbage. Lay sliced avocado next to cakes. Serve topped with dressing.