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!
1 cup of Quinoa, pre-cooked
half a small cucumber
a handful of salad leaves
1 cup red cabbage, shredded
half an avocado
1 beetroot (pre-roasted /ready cooked) sliced.
1 sweet potato (pre-roasted)
1 tbsp toasted pumpkin seeds
sprigs of fresh herbs
1/4 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.
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.
cut the radishes, tomatoes, and avocado thinly and shred the cabbage, again, transfer to a plate and squeeze lemon and oil.
Once the vegetables are prerared you will assemble the salad, half the bowl with a base of salad, half with base of quinoa.
Top the salad side with the cabbage, radishes, avocado, carrots and cucumber.
Top the quinoa side with roasted beetroot and sweet potato.
Toast a handful of seeds in a dry pan. Sprinkle over salad.
Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper.
Drizzle tahini dressing over the salad then serve.