Description
Warm Rainbow Quinoa Salad with vitamins and mineral rich veggies and quinoa cooked warm and topped with the most delicious Sumac Tahini Salad Dressing!
Ingredients
Units
Scale
- 1 cup uncooked quinoa
- 1 1/3 cups shredded carrots
- 2 cups purple cabbage, chopped
- 4 cups kale, destemmed and chopped
- 2 sweet potatoes
- 2 bell peppers
- 1 Tablespoons avocado oil
- 1/4 cups raw or sprouted pumpkin seeds
- 1/4 cup dried fruit, chopped loosely (cherries, apricots, or dates)
- 1 cup Sumac Tahini Salad Dressing
Instructions
- Preheat oven to 425 degrees F.
- In a medium pot add 1 cup uncooked quinoa and 2 cups water. Bring to a boil, cover, reduce the heat and simmer for about 15 minutes or until quinoa is cooked completely. Remove from heat and fluff with a fork.
- In the meantime, peel and chop sweet potatoes. Line a baking sheet with parchment and toss sweet potatoes with 1 Tablespoon avocado oil. Bake for 25-30 minutes or until tender and roasted.
- Shred the carrots in the food processor. Chop the purple cabbage, peppers and chop and destem the kale.
- While the sweet potatoes are baking, cook the peppers and cabbage in a large pot or small Dutch oven with 1/2 cup water. Cook on medium high heat until tender and soft.
- Add chopped kale and cook until kale is wilted. Turn to low heat and cover pot.
- To the cabbage, pepper and kale mixture add cooked quinoa, shredded carrots, and sweet potatoes. Stir until well combined and warm. Remove from heat.
- Add 1 cup Sumac Tahini Salad Dressing, serve warm.
- Top with dried fruit of choice and raw pumpkin seeds to salad.
Notes
- Prep Time: 15
- Cook Time: 35
- Category: Dinner/Lunch
- Method: cooking
- Cuisine: paleo, GF, DF
Keywords: Quinoa Salad, warm salad, vegetable salad, quinoa