Salad of Roasted Vegetables, Quinoa with Tahini Blood Orange Dressing
July 28th, 2020
Health benefit: Cabbage is a great store of vitamin C and vitamin K. The rich deep color of this vegetable is due to a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than a green cabbage
In addition to its high anthocyanin content, blood oranges are low in calories which may help prevent obesity, a major risk factor for type 2 diabetes. At just 70 calories per fruit, blood oranges are an excellent source of vitamin C, and a good source of fiber and potassium.
When it comes to healthy vegetables, kale may be among the best. Packing a powerful punch of antioxidants, nutrients and excellent digestive support, its role in optimal wellness is tough to dispute. Kale contains good fat and fiber.
Serves 4 to 6
2 tablespoons of olive oil
1 teaspoon of ground cumin
1 teaspoon curry powder
1 teaspoon of ground turmeric
2 cups sweet potatoes, peeled and cubed
1 medium head of cauliflower, cut into small florets
2 cups cooked sprouted quinoa (following cooking instructions on label)
2 cups kale, stalks removed and roughly chopped
1 cup red cabbage, roughly chopped
Tahini Blood Orange Dressing
4 cloves garlic, peeled
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup tahini
2 Blood oranges, juice of
2 tablespoons olive oil
Pre-heat oven to 370'F
How to make:
Place the olive oil into a large salad bowl, and whisk in the cumin, curry powder and turmeric, add the sweet potato and cauliflower. Toss everything together to evenly coat, then tip out on to a roasting tray. Place the tray into the oven and cook for 30 minutes or until the vegetables are charred and tender.
Add the cooked quinoa to the large salad bowl and mix in the kale and red cabbage.
Remove the vegetables from the oven and allow to cool slightly, then add the vegetables to the quinoa and red cabbage, toss lightly together.
To make the dressing:
Place everything into a small blender; blend until smooth, then pour the dressing over the salad, toss and serve.
Copyright © 2020 Mark Allison