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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

Regina Wypych

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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Easy,

Salads,

Everyday,

Vegetarian,

Ingredients

Roast Vege Salad

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1 tbsp olive oil

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1/2 pumpkin

seeds and skin removed, chopped into 2cm pieces

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1 cauliflower

small head, cut into florets

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1 tsp ground cumin

i

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1 tsp ground turmeric

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250g quinoa

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1 can lentils

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150g kale

chopped with stalks removed

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1 red capsicum

chopped

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1/2 tsp salt

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1/2 tsp black pepper

Creamy Tahini Drizzle

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1/2 cup tahini

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1/2 cup lemon juice

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1/3 cup water

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2 tbsp parsley

chopped

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1 garlic clove

crushed

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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.

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4

Roast for a further 20 minutes or until the veges are cooked through.

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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.

More info

Nutrition Information per Serving (264g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1045 (266)kJ

Protein

10g

Total Fat

14g

Saturated Fat

1.9g

Carbs

22g

Sugars

8.7g

Sodium

156mg

Iron*

3.3mg

* Percentage of recommended daily intake (Aust/NZ)

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