Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

wallflowerkitchen.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

1 tbsp olive oil

1 butternut squash (or 2 medium sweet potatoes) cubed

1 large head of cauliflower cut into small florets

1 tsp ground cumin

1 tsp ground turmeric

A pinch of salt and pepper, to taste

250g cooked quinoa*

250g cooked puy lentils*

150g kale (chopped with stalks removed)

1 medium radicchio (or ½ small red cabbage) chopped

subheading: TAHINI & GARLIC DRESSING:

4 tbsp tahini

1 tbsp balsamic vinegar

4 tbsp boiled water

½ tsp garlic powder

(optional) 2 tbsp nutritional yeast

(optional) 1 tsp miso paste

Metric - US

Directions at wallflowerkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer