Sautéed Veggie Quinoa Salad
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A hearty salad featuring purple cauliflower, micro sprouts, and a garlic tahini dressing.
ingredients
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serves: 4
main
1 bunch of asparagus
1 head of cauliflower (purple & white)
1 head of broccoli
1 bunch of kale
micro sprouts
3-4 cups red quinoa, pre-cooked
1/2 cup edamame
1/2 cup chickpeas
2 tablespoons olive oil
1 tablespoon toasted sesame oil
garlic tahini dressing
1 cup raw apple cider vinegar with the mother.
1/2 cup olive oil
1/2 cup tahini
1 knuckle of ginger
2 cloves fresh garlic
1/4 teaspoon turmeric
pinch a of cayenne
1 teaspoon honey
1/2 teaspoon cinnamon
1 Juice of lemon
1/4 teaspoon paprika
Servings Per Recipe: 4
Amount per Serving
Calories: 580
- Total Fat: 36.8 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 96.7 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 12.7 g
- Sugars: 9.7 g
- Protein: 18.9 g
preparation
1. Place all dressing ingredients in your high speed blender and blend until a smooth consistency is created. If for any reason the dressing is too thick, add a little water to it or it seems too thin add a little more tahini. Keep chilled.
2. In a large sauté pan, heat oils to a medium heat. Sauté asparagus, cauliflower, and broccoli to desired tenderness.
3. 3, Toss raw kale, edamame, chickpeas, and quinoa with tahini dressing.
4. In a serving bowl, top raw salad with sautéed veggies and drizzle with more dressing. Garnish with micro sprouts, and enjoy!
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