A salad of deliciousness and lots of green with an addictive lemon tahini sauce! This recipe makes the perfect anytime meal and is vegan optional and dairy free.
Servings4- 6 servings
8cupsfresh baby spinach leaves
2 1/2cupscauliflower florets
2 1/2cupsbroccoli florets
2 1/2cupsbrussels sproutstrimmed
seas salt & pepper to taste
1 - 2medium avocados
1cup176g uncooked quinoa
Tahini Lemon Sauce
1/4cupfreshly squeezed lemon juice
1/4cuptahinisesame seed paste
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!