Quinoa & Roast Vege Salad with Creamy Tahini Drizzle
Delicious Vegetable Salad with Tahini Dressing
8 - 10
Serves
40 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Regina Wypych
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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Ingredients
Roast Vege Salad
1 Tbsp olive oil
1/2 pumpkin
seeds and skin removed, chopped into 2cm pieces
1 cauliflower
small head, cut into florets
1 tsp ground cumin
i
1 tsp ground turmeric
250g quinoa
1 can lentils
150g kale
chopped with stalks removed
1 red capsicum
chopped
1/2 tsp salt
1/2 tsp black pepper
Creamy Tahini Drizzle
1/2 cup tahini
1/2 cup lemon juice
1/3 cup water
2 Tbsp parsley
chopped
1 garlic clove
crushed
1/2 tsp salt
Method
To Roast Vegetables
To Make Tahini Drizzle
1
Preheat the oven to 180°C and oil a large roasting tray.
2
Add the pumpkin and toss in the oil.
3
Roast for 10 minutes before adding the cauliflower, spices and seasoning.
Start Timer
4
Roast for a further 20 minutes or until the veges are cooked through.
Start Timer
5
Whilst the veges are cooking add the canned lentils and cooked quinoa to a mixing bowl and toss through with the kale and capsicum.
6
Allow the veges cooked veges to cool slightly before mixing through with the kale and capsicum.
Nutrition Information per Serving (264g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1045kJ (266 kcal)
Protein
10g
Total Fat
14g
Saturated Fat
1.9g
Carbs
22g
Dietary Fibre
8.5g
Sodium
156mg
Iron
3.3mg
Zinc
2.1mg
Vitamin B12
µg
