Hot Salad with Crispy Quinoa and a Turmeric Tahini Dressing

Updated at: Wed, 13 Sep 2023 15:49:42 GMT

Step 1

Start by bringing 1 cup water to a boil in a small pot. Once boiled, rinse your quinoa and then add it in. Lower the temperature to a simmer, cover, and cook for 15 min

Step 2

While the quinoa is cooking, I prep veggies, make the marinade for the Brussels (2 tsp olive oil, maple, and garlic clove), and preheat the oven to 400°

Step 3

On a large baking tray, add the quartered Brussels sprouts on 1/2 of the tray. On the other half, take the cooked quinoa and use a spoon to flatten it on the tray. Pour the marinade onto the Brussels sprouts and mix thoroughly (2 tsp olive oil, 1 tsp maple syrup, 1 garlic clove, minced). Drizzle 1 tsp of olive oil onto the quinoa, then mix thoroughly and re-flatten the quinoa.

Step 4

Bake the Brussels and quinoa for 20-25 min, or until browned to your liking

Step 5

Make the candied pecans by combining avocado oil, brown sugar, and pecans onto a pan over medium high heat. Stir frequently for 3-5 min, or until browned and candied

Step 6

Make the dressing by combining all the ingredients.

Step 7

On a small baking tray, add your kale with a drizzle of olive oil. Mix then add into the oven for the final 5 min of the cook time for the Brussels/quinoa pan

Step 8

Assemble a bowl with all leftover ingredients!

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