This is a dream lunch. Roast veg, amazing dressing and quinoa (can’t stop, won’t stop with the quinoa…). If you’ve never tried tahini or haven’t liked it, give it a second chance cos this dressing is what makes the salad.
This is one of my regular healthy lunches that I can whip up in a couple of minutes if I’ve prepped the quinoa. Quinoa lasts in the fridge for a few days so I highly recommend making a batch at the start of the week so you can make healthy salads easily throughout your week. Roast veggies can also be kept in the fridge for about 3 days so chuck a batch of them on while you’re cooking your quinoa too and this salad will literally take you 3 minutes flat.
Tahini Quinoa Bowl
- 2 Cups Leafy Greens
- 1 Cup Cherry Tomatoes
- 1 handful fresh herbs
- 1 Cup Cooked Quinoa
- 1-2 cups of Roast Pumpkin and Cauliflower.
Dressing Ingredients
- 1 tbs tahini
- 1 teasp maple syrup
- 1 tbs lemon juice
- 1 tsp water
**If you haven’t pre cooked quinoa or Roast veggies, do that now: chop and coat pumpkin and cauliflower in a touch of coconut oil and roast for around 30minutes.
- Mix dressing in small bowl or jar
- Mix together all ingredients and dressing
