Blissful Cauliflower Quinoa Salad with Sriracha Ginger Tahini Sauce
Ingredients
Sauce
- 1 tbsp tahini (such as Soom Foods)
- Juice of half a small lemon
- Pinch of salt
- 1/4 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 tsp sriracha
- 1 tsp maple syrup (optional)
- 2 tbsp or more water to thin out
Salad
- 1-2 tsp oil
- 1 cup small cauliflower florets
- 1/4 cup asparagus, cut into 2-inch sticks
- 1/2 tsp garlic powder
- 1/2 cup cooked quinoa
- 1 cup edamame (thawed)
- 1-2 cups romaine lettuce
- Scallion for garnish
- Salt and pepper to taste
- Sauce (from above)
Preparation
Combine all the sauce ingredients in a bowl and whisk together until smooth and creamy.
In a sauté pan, heat up the oil and add the cauliflower florets. Cover with a lid and allow them to sear over medium-low heat for 2-3 minutes. Then, flip the florets and cook on the other side. Add the asparagus and cover again to sear for another 2 minutes.
Remove the lid, add garlic powder and a pinch of salt and pepper. Sauté for another 3-5 minutes, checking the tenderness of the cauliflower. Remove from heat.
To assemble the bowl, add romaine lettuce and cooked quinoa as the base. Top with the sautéed cauliflower, asparagus, and thawed edamame.
Pour the prepared sauce over the salad. Sprinkle with scallions and additional salt and pepper to taste.
Enjoy!