Hey again, my friends!
Today I’m sharing another recipe and I’m hoping you’ll love it as much as I did. So if salad is on the menu it’s gotta be loaded. To me it doesn’t pass as an acceptable meal unless it’s loaded. Like, “Go big or go home!”, am I right?
So clearly there’s a lot of green going on here in this beautiful bowl of goodness, but I happen to love that. I also happen to love brussels sprouts despite the fact that my family will forever and always make fun of me for it, hehe. Oh, and am I the only one who genuinely craves roasted veggies all the time??? When I pull them hot out of the oven I like to pop them in my mouth as if they were popcorn. If you’ve haven’t joined the roasted veggies bandwagon then I must say I think you’re missing out guys.
Of course, salads are surrounded by enough lack of enthusiasm that they don’t need any added bad rep from being hard to make. That’s why this is so great because it’s fairly quick and easy. I like to make this at the beginning of the week and save the extras for having all week long. Oh, and the sauce just improves with time and works well as a dip for veggies or chips also. I haven’t been using tahini at all through the Summer and I know this because a few months ago I bought some at Trader Joe’s and it’s sat lonely and neglected on the shelf ever since. In fact, finding it behind the many other condiments we’ve collected is what inspired this recipe. Needless to say, my obsession over this sauce is REAL!
Okay, and before I go any further I can’t forget to mention that it’s completely dairy free and vegan (minus the egg, which is completely optional.) You can also add another type of protein instead or in addition. Even tempeh or tofu would work if you are vegan.
Oh, and a little update I wanted to share is that I also love to add mustard to the dressing depending on my mood, but I’ll stop trying to convince you to try this and give you the chance to really do it.
I’d love to know what you think of it if you try it and I hope you’re having an awesome week!
Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce
- 8 cups fresh baby spinach leaves
- 2 1/2 cups cauliflower florets
- 2 1/2 cups broccoli florets
- 2 1/2 cups brussels sprouts trimmed
- seas salt & pepper to taste
- 2 teaspoons olive oil
- 1 small onion diced
- 1 - 2 medium avocados
- 1 cup 176g uncooked quinoa
Tahini Lemon Sauce
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini sesame seed paste
- 1 clove garlic minced
- 1 teaspoon sriracha
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon maple syrup
- 1 teaspoon dried dill
Tahini Lemon Sauce:
(I like to make the sauce ahead of time so that it has time to really develop it's flavor and then I keep the extras in the fridge for future salads.)
Combine the ingredients for the tahini lemon sauce in a small bowl or container and stir very well to combine. Store in the refrigerator for up to 2 weeks.
Heat the oven to 400 degrees F (200 C) and line a baking pan with foil or grease lightly with oil. Toss the veggies (except spinach) in a large bowl with sea salt, pepper, and olive oil. Lay them out on pan and place in oven to roast for about 45 minutes (stirring every 15-ish). Once they are slightly tender and starting to turn golden, remove from the oven and cool.
While the veggies are roasting, cook the quinoa according to package instructions.
To assemble the salad, layer the spinach, onions, roasted veggies, and quinoa serving bowls or in one large dish. Garnish as desired with avocado.
Drizzle with the tahini sauce (warmed or cold) and serve!