Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing
This delicious Roasted Veggie & Quinoa Salad with creamy Tahini Garlic Dressing makes for a delicious lunch or side salad.
To cook from scratch, use 1/2 cup dry lentil + 1/2 cup dry quinoa an cook according to the packet instructions.
1butternut squash (or 2 medium sweet potatoes), cubed
1large head of cauliflower, cut into small florets
1tspground cumin
1tspground turmeric
A pinch of salt and pepper, to taste
250gcooked quinoa
250gcooked puy lentils
150gkale (chopped with stalks removed)
1medium radicchio (or 1/2 small red cabbage) chopped
Tahini & Garlic Dressing
4tbsptahini
1tbspbalsamic vinegar
4tbspboiled water
0.50tspgarlic powder
2tbspnutritional yeast (Optional)
1tspmiso paste (Optional)
To make the salad:
1
Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.
2
Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
3
Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves.
4
Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.
To make the dressing:
5
1. Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.
6
2. Pour over the salad and use your hands to rub it into the leaves and mix it in well.
7
3. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein.
8
4. Serve and enjoy! Can be kept in a container in the fridge for up to three days.
1butternut squash (or 2 medium sweet potatoes), cubed
1large head of cauliflower, cut into small florets
1tspground cumin
1tspground turmeric
A pinch of salt and pepper, to taste
250gcooked quinoa
250gcooked puy lentils
150gkale (chopped with stalks removed)
1medium radicchio (or 1/2 small red cabbage) chopped
Tahini & Garlic Dressing
4tbsptahini
1tbspbalsamic vinegar
4tbspboiled water
0.50tspgarlic powder
2tbspnutritional yeast (Optional)
1tspmiso paste (Optional)
Directions
To make the salad:
1
Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.
2
Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
3
Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves.
4
Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.
To make the dressing:
5
1. Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.
6
2. Pour over the salad and use your hands to rub it into the leaves and mix it in well.
7
3. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein.
8
4. Serve and enjoy! Can be kept in a container in the fridge for up to three days.
Notes
Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing
