Quinoa & Roast Vege Salad with Creamy Tahini Drizzle
Delicious Vegetable Salad with Tahini Dressing
Serves
8 - 10
Prep Time
40 mins
Cook Time
2 hrs 30 mins
A roast vege salad that combines the sweetness of roast pumpkin with kale, capsicum and spiced cauliflower. Finish off with a drizzle of creamy garlic tahini dressing and a sprinkle of pumpkin seeds.
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ShareIngredients
1 Tbsp olive oil
1/2 pumpkin
seeds and skin removed, chopped into 2cm pieces1 cauliflower
small head, cut into florets1 tsp ground cumini
1 tsp ground turmeric
250g quinoa
1 can lentils
150g kale
chopped with stalks removed1 red capsicum
chopped1/2 tsp salt
1/2 tsp black pepper
1/2 cup tahini
1/2 cup lemon juice
1/3 cup water
2 Tbsp parsley
chopped1 garlic clove
crushed1/2 tsp salt
Method
Preheat the oven to 180°C and oil a large roasting tray.
Add the pumpkin and toss in the oil.
Roast for 10 minutes before adding the cauliflower, spices and seasoning.
Roast for a further 20 minutes or until the veges are cooked through.
Whilst the veges are cooking add the canned lentils and cooked quinoa to a mixing bowl and toss through with the kale and capsicum.
Allow the veges cooked veges to cool slightly before mixing through with the kale and capsicum.
Simply mix everything together until smooth.
Add more water if a thinner consistency is desired and season to taste.
