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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Quick and Easy,
Salads,
Everyday,
Vegetarian,
Ingredients
Roast vege salad
1 tbsp olive oil
1/2, cubed pumpkin
1 small head, cut into florets cauliflower
1 tsp ground cumin
i
1 tsp ground turmeric
250g quinoa
1 can lentils
150g, chopped with stalks removed kale
1, chopped red capsicum
A pinch of salt
A pinch of black pepper
Creamy Tahini Drizzle
1/2 cup tahini
1/2 cup lemon juice
1/3 cup water
2 tbsp, chopped parsley
1 clove, crushed garlic clove
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.
4
Roast for a further 20 minutes or until the veges are cooked through.
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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