Sautéed Veggie Quinoa Salad


by: Aaleen Cox | coxfordays

A hearty salad featuring purple cauliflower, micro sprouts, and a garlic tahini dressing.


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serves: 4


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

Nutrition Facts
Sautéed Veggie Quinoa Salad

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

how is this calculated?

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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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