Tahini & Quinoa Veggie Salad
Ingredients:
- 2 cups sweet potato
- ½ a cauliflower
- 1 cup quinoa
- 3 cups water
- 1 teaspoon each of turmeric, paprika, ground coriander seeds, cumin seeds, cardamom
- 400g canned chickpeas
For the dressing:
- 1 lemon
- tahini
Method:
1. Rinse quinoa thoroughly and turn on stove. Add 3 cups water to a pot and bring water to the boil and add quinoa to boiling water. Once quinoa has been added, reduce heat to a simmer. Place lid on pot and let quinoa simmer for 10-15 mins or when there is no more water excess water left. You can tell when the quinoa is cooked when the quinoa has increased in size. Once quinoa is cooked, turn off heat.
2. Meanwhile, chop sweet potato into cubes and cut cauliflower into smaller pieces. Then place them into a bowl.
3. Rinse chickpeas and add chickpeas to the chopped vegetables.
4. Stir all of the spices (turmeric, paprika, ground coriander seeds, cumin seeds, cardamom) into a small bowl. Add the spices to the vegetables and mix well.
5. Toast vegetables ( you can use either a pan, grill or even a sandwich press) for 20-25mins or longer until the vegetables begin to soften and are browner. You can leave them for as long as you like, depending on how crunchy/soft you like your vegetables. The longer you leave the vegetables, the more crunchier they become and you can taste the spices more.
6. Once the quinoa is cooked and the vegetables are toasted, serve on a plate and top with lemon and tahini right before serving.
- 2 cups sweet potato
- ½ a cauliflower
- 1 cup quinoa
- 3 cups water
- 1 teaspoon each of turmeric, paprika, ground coriander seeds, cumin seeds, cardamom
- 400g canned chickpeas
For the dressing:
- 1 lemon
- tahini
Method:
1. Rinse quinoa thoroughly and turn on stove. Add 3 cups water to a pot and bring water to the boil and add quinoa to boiling water. Once quinoa has been added, reduce heat to a simmer. Place lid on pot and let quinoa simmer for 10-15 mins or when there is no more water excess water left. You can tell when the quinoa is cooked when the quinoa has increased in size. Once quinoa is cooked, turn off heat.
2. Meanwhile, chop sweet potato into cubes and cut cauliflower into smaller pieces. Then place them into a bowl.
3. Rinse chickpeas and add chickpeas to the chopped vegetables.
4. Stir all of the spices (turmeric, paprika, ground coriander seeds, cumin seeds, cardamom) into a small bowl. Add the spices to the vegetables and mix well.
5. Toast vegetables ( you can use either a pan, grill or even a sandwich press) for 20-25mins or longer until the vegetables begin to soften and are browner. You can leave them for as long as you like, depending on how crunchy/soft you like your vegetables. The longer you leave the vegetables, the more crunchier they become and you can taste the spices more.
6. Once the quinoa is cooked and the vegetables are toasted, serve on a plate and top with lemon and tahini right before serving.