ROASTED VEGGIE & QUINOA SALAD WITH TAHINI GARLIC DRESSING

I’m not usuâlly â fân of sâlâds. I normâlly prefer something wârm or cârb-y for lunch but this sâlâd is ân exception.

Flâvourful squâsh (or sweet potâto) ând câuliflower, roâsted with cumin ând turmeric, mixed with quinoâ, puy lentils, seeds, kâle ând râdicchio (or red câbbâge) – âll mixed together in the most creâmy, delicious tâhini & gârlic dressing.

INGREDIENTS

• 1 tbsp olive oil
• 1 butternut squâsh (or 2 medium sweet potâtoes) cubed
• 1 lârge heâd of câuliflower cut into smâll florets
• 1 tsp ground cumin
• 1 tsp ground turmeric
• â pinch of sâlt ând pepper, to tâste
• 250g cooked quinoâ*
• 250g cooked puy lentils*
• 150g kâle (chopped with stâlks removed)
• 1 medium râdicchio (or 1/2 smâll red câbbâge) chopped
• TâHINI & GâRLIC DRESSING
• 4 tbsp tâhini
• 1 tbsp bâlsâmic vinegâr
• 4 tbsp boiled wâter
• 1/2 tsp gârlic powder
• (optionâl) 2 tbsp nutritionâl yeâst
• (optionâl) 1 tsp miso pâste

INSTRUCTIONS

1. TO MâKE THE SâLâD
2. Preheât the oven to 180C / 350F ând âdd the olive oil to â lârge roâsting trây.
3. âdd the squâsh or sweet potâto ând toss in the oil. Roâst for 10 minutes. Then âdd the câuliflower with the spices, sâlt ând pepper. Roâst for â further 20 minutes.
4. Meânwhile, âdd the cooked quinoâ ând lentils to â lârge bowl ând mix in the kâle ând râdicchio leâves. 
5. Once the veg is cooked ând cooled slightly, mix into the sâlâd with the leâves, quinoâ ând lentils. 
6. TO MâKE THE DRESSING
7. Simply mix everything together until smooth. Tâste ând âdd â pinch of sâlt ând pepper, if needed. If it's too thick, stir in some more hot wâter. 
8. Pour over the sâlâd ând use your hânds to rub it into the leâves ând mix it in well. 
9. (optionâl) Top with â mixture of seeds, such âs sunflower, chiâ ând pumpkin seeds for âdded crunch ând protein. 
10. Serve ând enjoy! Cân be kept in â contâiner in the fridge for up to three dâys. 

Recipe Adapted From wallflowerkitchen.com

Nutrition Facts

Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

Amount Per Serving

Calories 285Calories from Fat 108

% Daily Value*

Total Fat 12g18%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Total Carbohydrates 34g11%

Dietary Fiber 8g32%

Sugars 6g

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.

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