RAINBOW RIBBON SALAD
WITH TAHINI DRESSING
Eat the rainbow in one bowl
Benefits: We have here a bounty of nutrients, essential fats and protein. You know this is all kinds of good for you!
Ingredients:
1 cup of Quinoa, pre-cooked
1 carrot
half a small cucumber
a handful of salad leaves
1 cup red cabbage, shredded
2 radishes
half an avocado
1 beetroot (pre-roasted /ready cooked) sliced.
1 sweet potato (pre-roasted)
1 tbsp toasted pumpkin seeds
sprigs of fresh herbs
1 Lemon
Tahini Dressing:
1/4 cup tahini
Juice of 1 lemon
1 clove garlic, minced
1tsp maple syrup/honey
Warm water to thin (add 1 tablespoon at a time)
salt and pepper, to taste
In a jam jar with lid, add ingredients, shake and adjust flavours if necessary.
Method:
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Using a peeler, take the carrot and cucumber and create long ribbons. transfer to a plate and squeeze over with a little lemon and olive oil.
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cut the radishes, tomatoes, and avocado thinly and shred the cabbage, again, transfer to a plate and squeeze lemon and oil.
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Once the vegetables are prerared you will assemble the salad, half the bowl with a base of salad, half with base of quinoa.
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Top the salad side with the cabbage, radishes, avocado, carrots and cucumber.
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Top the quinoa side with roasted beetroot and sweet potato.
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Toast a handful of seeds in a dry pan. Sprinkle over salad.
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Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper.
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Drizzle tahini dressing over the salad then serve.