Quinoa Roast Vegetable Salad and a Sweet Tahini Dressing
2017-11-26 19:29:09
Serves 2
This salad is the perfect light main or side dish. Add grilled chicken pieces or a handful of chickpeas or pumpkin seeds and feta for an extra touch.
Ingredients
- 600 g butternut pumpkin, peel and chop into 3 cm chunks
- 2 cups of brussel sprouts, halved
- 5 cups kale, roughly chopped
- 1 tbsp olive oil
- salt and pepper
- 1 cup cooked quinoa
dressing
- 2 tbsp tahini
- 1 tsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 2 tbsp water (to get desired consistency)
- salt and pepper
Instructions
- Preheat over to 190 C.
- Coat pumpkin and brussel sprouts in olive oil and season. Place on a layer on a lined baking tray.
- Roast for about 30 minutes or until cooked.
- Remove and cool in a bowl.
- Using the baking tray add the kale and bake for a few minutes, just until heated.
- Remove kale and add to the vegetables bowl.
- Add cooked quinoa to the vegetable bowl.
- Whisk together dressing ingredients. Pour over salad. Serve.
Elizabeth Pattalis Nutritionist https://elizabethpattalis.com/
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