Rainbow Salad

Rainbow Salad

Servings

Four

Ready In:

less than 40 minutes

Good For:

Dinner

Rainbow Salad

Ingredients
  • ½ c quinoa

Salad

  • 1 c cherry tomato medley, halved
  • 4 radishes, thinly sliced
  • 1 c black beans
  • ½ English cucumber, cubed
  • 1 yellow pepper, cubed
  • 1 small jicima, cubed
  • 1 avocado, cubed
  • 1 c baby bok choy (baby spinach if bok choy is not available)
  • Handful of cilantro, roughly chopped
  • ¾ c cashews, toasted

Dressing

  • ¼ c olive oil
  • Juice of 1 lime
  • 1 generous tbsp honey
  • ¼ tsp garlic granules
  • ½  tsp salt
  • 10 cracks fresh black pepper
  • ½ tsp chili flakes (optional)

Step by Step Instructions

Step 1

Place all dressing ingredients into a small jar. Mix well and set aside.

Step 2

Place quinoa into a medium pot along with 1 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed.

While the quinoa is cooking prepare all salad ingredients as noted above, place them into a large bowl and set aside.

Step 3

Toast the cashews in a dry, heavy skillet over medium high heat, stirring frequently so that they don’t burn. When the cashews are golden remove them from the heat and let them cool before adding them to the salad.

When the quinoa is done turn off the heat, fluff with a fork and set aside with the lid off and let it cool for about 10 minutes, then add it to the salad.

Step 4

Pour the dressing over the salad and toss until everything is nicely coated and well mixed then serve into shallow bowls and enjoy this quick, colorful, and refreshing dinner!

Roasted Vegetables & Cashews with Quinoa & Tahini  Sauce

Roasted Vegetables & Cashews with Quinoa & Tahini Sauce

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Roasted Veggies & Cashews with Quinoa & Tahini Sauce

Ingredients
  • ½ c raw cashews
  • 1 large red beet, thinly sliced
  • 4 carrots, cut into thin skicks
  • 1 red onion, in large cubes
  • ½ lb mushrooms, halved (quartered if they
    are on the larger side)
  • ½ lb fresh green beans, whole
  • 1 c cherry tomatoes, whole
  • ½ tsp Rosemary
  • ½ tsp Thyme
  • 1 tsp Garlic granules
  • Long Drizzle of Olive oil
  • Salt and Pepper to taste
  • 2 leaves curly kale, stem removed, chopped
    into bite sized pieces
  • 1 c quinoa

    Tahini Sauce

  • 1/4 c tahini
  • Juice from 1/2 a lemon
  • 3 tbsp water (more may be needed)
  • 1 clove garlic (more if you like), minced
  • 1 1/2 tsp balsamic vinegar
  • 1/4 teaspoon sea salt

Step by Step Instructions

Step 1

Heat oven to 395°and line 3 baking sheets with parchment paper. 

Place cashews, carrots, red onion, mushrooms, green beans, cherry tomatoes, rosemary, thyme, garlic granules, salt & pepper, into a large bowl. Add a long drizzle of olive oil and toss well until veggies are evenly coated in oil and seasoning, then pour the veggies over one of the parchment lined baking sheet in a single layer – if needed, put some of the veggies on one half of the other pan to maintain a single layer.

Step 2

Place the kale into the same bowl, drizzle with olive oil. Use your hands to massage the oil into the kale, then sprinkle with salt, pepper, and garlic granules and toss until kale is well coated in oil and seasoning. Remove the kale to a plate and set aside.

Step 3

Put the beets into the same bowl you used for the kale, add a wee drizzle of olive oil and toss well. Pour the beets onto the second baking sheet with a bit of distance from the other veggies (we are trying to prevent the color of the beets from bleeding onto the other veggies).

Pop both baking sheets into the oven side by side and set a timer for 30 minutes.

 Step 4

While the veggies are roasting, make the tahini sauce. Mince the the garlic clove and place it in a small food processor along with all the other tahini ingredients and pulse until a saucy consistency is achieved. Drizzle in more water if needed. Set aside.

Step 5

When there are about 15 minutes left on the veggies put the quinoa on. Place quinoa into a medium pot along with 2 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed. When all the liquid has been absorbed turn off the heat and keep the pot covered until everything else is ready.

Step 6

Once the quinoa is on the go, get the kale into the oven. Place the kale on the last baking sheet in a single layer. Move one of the pans of veggies that are in the oven to a lower rack and place the pan of kale on the top rack alongside of the other pan of veggies. Turn the oven down to 350° and roast the veggies and kale for about 10 minutes more.

Step 7

When the quinoa is done, fluff it with a fork and cover until the veggies are done. When veggies are done serve the quinoa to shallow bowls, top with roasted veggies & cashews, drizzle with tahini sauce and sprinkle with toasted kale – now sit down and enjoy – this vegetarian delight is absolutely fab!

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