A mega quinoa salad packed with roasted veggies, kale and tahini dressing
Vegan | Dairy Free | Nut Free | Refined Sugar Free | Gluten Free
There’s a reason the word mega is in the title of this recipe. It’s huge. Feed an army huge. But it’s also darn good, like people who don’t like kale or quinoa will eat it and like it.
It combines roasted sweet potato, carrots and beetroot with kale, quinoa and a creamy tahini dressing. You can easily halve the recipe, serve it as a stand-alone meal or store it in the fridge for a healthy meal, it keeps well for up to 3 days dressed. Yes, even the kale, which won’t go soggy.
I roasted the beetroot separately (in tin foil) as I find it’s easier to peel once roasted and it doesn’t stain your hands as much roasted as it does when raw. You can also chop and roast along with the other veggies, but it may stain them.
Photography by Feige Lewin
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