Roasted Vegetable & Quinoa Salad

March 15, 2018

 

 

Ingredients (2-4 servings):

  • 3 cups butternut squash

  • 2 cups brussels sprouts, halved

  • 1 head of cauliflower

  • 2 Tbsp coconut oil

  • 1 tsp smoked paprika

  • 2 cloves garlic

  • 1/4 cup tahini

  • 1/4 cup + 2 Tbsp apple cider vinegar

  • 1/4 cup extra virgin olive oil

  • 1/4 cup water

  • 1/2 cup chives, chopped

  • 1/2 cup parsley, chopped

  • 1/2 cup cilantro, chopped

  • 1 cup cooked quinoa

  • 2.5 cups baby spinach

  • sea salt

  • black pepper

 

Directions:

  1. Preheat oven to 425F.

  2. Toss squash, brussels sprouts and cauliflower in melted coconut oil on a rimmed baking sheet. Season with salt, pepper and paprika.

  3. Roast for 35-40 minutes, mixing the vegetables at least once.

  4. For the dressing: Pulse garlic, tahini, vinegar, olive oil, water, chives, parsley and cilantro in a food processor or blender until smooth. Season with salt and pepper.

  5. In a large serving bowl, toss cooked quinoa (follow directions on box) with roasted vegetables and as much dressing as desired.

  6. Toss each portion with a handful of spinach and a sprinkle of pepper. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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