Delicious Veggie Quinoa Salad with Tahini Dressing
Ingredients
- 2 handfuls chopped spring greens
- 1 carrot sliced into thin coins
- 1 mini cucumber sliced thin
- 1/2 cup cooked quinoa
- 5 mint leaves diced well
- 1 spring onion sliced thin
- 1/2 cup edamame
Miso tahini sauce
- juice of half a lemon
- 1 spoonful tahini
- 1/2 tsp miso paste
Cauliflower mixture
- 1 cup fresh cauliflower
- 1 spoonful tahini
- 2 tsp soy sauce or coconut aminos
- 1 tsp chili garlic sauce
- sprinkle of lemon pepper seasoning
Preparation
Preheat oven to 400F.
In a bowl, combine 1 spoonful tahini, 2 tsp soy sauce or coconut aminos, 1 tsp chili garlic sauce, and a sprinkle of lemon pepper seasoning for the cauliflower mixture.
Add 1 cup fresh cauliflower to the mixture and toss to coat evenly.
Spread the coated cauliflower on a lined baking sheet and bake for 20-25 minutes or until the edges are crisp.
While the cauliflower is baking, prepare the miso tahini sauce: in a small bowl, mix juice of half a lemon, 1 spoonful tahini, and 1/2 tsp miso paste with a fork or spoon until well combined and thickened; add a splash of water to thin if desired.
In a large bowl, combine 2 handfuls chopped spring greens, 1 carrot sliced into thin coins, 1 mini cucumber sliced thin, 1/2 cup cooked quinoa, 5 mint leaves diced well, 1 spring onion sliced thin, and 1/2 cup edamame.
Once the cauliflower is done baking, add it to the salad mixture.
Toss all salad ingredients together thoroughly.
Pour the miso tahini sauce over the salad and mix well to coat.
This combo is highly recommended for its fresh and flavorful taste.
