Roasted Vegetable Quinoa Salad With Tahini Dressing Food

ROASTED VEGETABLE QUINOA SALAD WITH TAHINI DRESSING

Steps:

• Preheat the oven to 425℉/220℃. Line a large baking sheet (or two half sheets) with parchment paper.
• Slice the bell peppers and onion into ½ inch (1 cm) thick strips. Place both in a large mixing bowl.
• Slice the sweet potato into ½ inch (1 cm) discs and cut the discs into quarters. Add the sweet potato to the bell peppers and onion.
• Add the olive oil, salt and garlic powder to the mixing bowl, and stir until all the veggies are coated.
• Pour the veggies on the baking sheet and spread out in a single layer. Insert the baking sheet into the oven and bake for 20-25 mins or until the sweet potato slices are cooked through. Allow the veggies to cool.
• While the veggies are cooking make the dressing by juicing the lemon and combining the tahini, warm water, lemon juice, honey and olive oil in a small bowl. Whisk until well-combined. The dressing should be slightly thicker than honey. Add more warm water, if needed.
• Add the quinoa, roasted veggies, feta and cranberries to a large mixing bowl.
• Finely chop the almonds, and transfer the chopped almonds to the mixing bowl.
• Season the salad with salt and pepper, and gently combine the ingredients in the mixing bowl, being careful not to overwork.
• Right before serving, add the baby arugula to the quinoa mixture, and drizzle the salad with lemon-tahini dressing. Gently toss the salad with tongs or salad servers. Serve cold.

QUINOA SALAD WITH TAHINI DRESSING

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

DICED VEGETABLE SALAD WITH TAHINI DRESSING

Steps:

• Place tomato, cucumber, onion and cilantro in medium sized salad bowl.
• Combine remaining ingredients in blender for 1 minute or whisk thoroughly.
• Pour over vegetables and toss to combine.