About the Recipe
Summer or winter this salad is a sure fired winner.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable stock or water
2 cups mixed vegetables - options -zucchini, kale, bell peppers, onions & cherry tomatoes, chopped
1 tablespoon olive oil
Salt & pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup toasted almonds, chopped
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon coconut palm or maple syrup
1 clove garlic, minced
Salt & pepper to taste
Water, as needed to thin the dressing
Preparation
Preheat the oven to 400F (200C)
In a saucepan combine the quinoa and vegetable stock or water. Bring to the boil, then reduce the heat to low and simmer for 15-20 minutes, until the quinoa is tender and the liquid is absorbed.
In a bowl, toss the mixed vegetables with olive oil, salt and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelised.
To make the tahini dressing, whisk together the tahini, lemon juice, olive oil, coconut palm syrup or maple syrup, garlic, salt and pepper. Add water as needed to thin the dressing to your desired consistency.
In a large bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, chopped mint and toasted almonds. Toss together with the tahini dressing.
Serve the quinoa salad warm or at room temperature.
Enjoy this delightful quinoa salad with roasted vegetables and the tahini dressing.
Image courtesy : https://www.lakeshorelady.com/ where you will find other great plant-based recipes and lifestyle info.