This high fiber and protein salad is packed with flavor. It makes a great main dish or a side paired with your favorite protein. You’ll need to shop ahead of time to make sure you have all the ingredients. Serves 4 as a main meal, 6 as a side.
INGREDIENTS
Sunshine Dressing
3 tablespoons drippy tahini (add a little oil or water to your tahini to make it runnier)
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
1 tablespoon pure maple syrup
1-2 teaspoons fresh grated ginger
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
1-2 tablespoons warm water, to thin dressingVEGGIES
4 medium carrots (or 3 large), cut in half lengthwise and then into 2” pieces
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
Quinoa
¾ cup quinoa
1 ⅔ cups water
Add to Salad
⅓ cup diced green onion
⅓ cup cilantro
⅓ cup flat leaf parsley
⅓ cup chopped pitted Medjool dates
⅓ cup shelled roasted and salted pistachios (or sub roasted almonds)
¾ cup thawed frozen peas, (optional)
INSTRUCTIONS
Roast the Vegetables
Preheat the oven to 400 degrees F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
Cook the Quinoa
While the veggies are roasting, you can cook your quinoa: add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.
Assemble the Salad
Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
Make the Dressing
In a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it’s nice and pourable. Taste and add more salt and pepper if necessary.
Pour dressing over the salad and mix well to combine. ENJOY!
