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Roasted Carrot Cauliflower Quinoa Salad
Ingredients
  • subheading: For the veggies:
  • 4 medium carrots (or 3 large), cut in half lengthwise and then cut into 2 inch segments/chunks
  • 2 cups small to medium cauliflower florets
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, if you like a little heat
  • Freshly ground salt and pepper
  • subheading: For the quinoa:
  • ¾ cup quinoa
  • 1 ⅔ cups water
  • subheading: For the salad mix-ins:
  • ⅓ cup diced green onion
  • ⅓ cup cilantro
  • ⅓ cup flat leaf parsley
  • ⅓ cup chopped pitted Medjool dates (or sub dried cherries)
  • ⅓ cup shelled roasted and salted pistachios (or sub roasted almonds)
  • ¾ cup thawed frozen peas, optional
  • subheading: For the dressing:
  • Sunshine Dressing Recipe
Steps
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