If you’re looking for a fun story behind this roasted vegetable salad, think again.
The best I’ve got is this.
Galina had just gotten back from a trip, so she was super tired.
She made this salad, then asked me to write it up for our Eat Move Live 365 Membership Community.
“I’ll text you the ingredients,” she said from bed.
Two minutes later, here’s the text from Galina — 2 cups quinoa
2 cups quinoa? That’s it?
I waited for the rest, but it was too late.
She’d fallen asleep from her jetlag.
She sent the rest in the morning.
Enjoy the salad.
Roasted Veggie Salad with Quinoa and Tahini Dressing
Is this a good time to remind you that most ingredients in salads, soups, and stews are optional?
If you don’t have it or like it, just skip it! I’m looking at you, quinoa 😉
Makes 4 servings
2 cups quinoa dry, cooked, drained, and cooled
2 cups Brussels sprouts, quartered or halved
2 cups Romanesco or cauliflower, cut into florets
2 small or 1 medium zucchini, quartered lengthwise, then cut into bite sized pieces
1 colorful bell pepper, seeded and chopped
3 carrots, chopped or cut into bite sized pieces
2 tbsp olive oil
Salt to taste
2-3 tbsp parsley, chopped
1-1.5 oz cashews for garnish
Tahini Dressing Ingredients
2 tbsp tahini
4 tbsp olive oil
1 clove garlic, minced or pressed
Juice of 1 lemon
Salt to taste
Toss vegetables in olive oil and a little salt, then roast in a 375° Fahrenheit oven until tender.
Set aside to cool for a while.
The salad can be served warm, room temperature, or cold.
While the vegetables are cooking and cooling, make the dressing by mixing the tahini, olive oil, garlic, and lemon.
Dilute with a little water if too thick, and salt to taste.
Mix the vegetables with quinoa and the chopped parsley.
Salt to taste and drizzle with the tahini dressing.
Sprinkle with the cashews.
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PS. This is one of the recipes from this month’s Eat Move Live 365 Membership, and we hope you enjoy it!