Ingredients
- Earth’s Finest Organic Tri-Colour Quinoa, rinsed 150g
- Small cauliflower, cut into florets 1
- Sweet potato, diced 1
- Spinneysfood Organic Chickpeas, drained and rinsed 400g
- Earth’s Finest Organic Virgin Coconut Oil, melted 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper, freshly ground To taste
- Kale, chopped 300g
- Tahini 1½ tbsp
- White miso 3 tbsp
- Lemon, juiced 1
- Spinneysfood Dark Soy Sauce 2 tbsp
- Spinneysfood Sesame Oil 2 tsp
- Honey 1 tbsp
- Water, warm 2-3 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Quinoa harvest salad with miso tahini dressing
Fusion
- Preheat the oven to 200°C, gas mark 6.
- Cook the quinoa in salted boiling water for 12–15 minutes, remove from the heat and allow to steam for 10 minutes.
- In a roasting tray, toss the cauliflower, sweet potato and chickpeas with the coconut oil, and season with salt and pepper. Roast for 25–30 minutes, until golden.
- Whisk the dressing ingredients together, adding warm water until it reaches a pourable consistency.
- Toss the quinoa, roasted veg, chickpeas and kale with the dressing in a large bowl. Serve warm or at room temperature.