“Vegan South African Rainbow Salad Bowl with Quinoa and Roasted Vegetables”

Allergens

Nuts

Ingredients

• 1 cup uncooked quinoa 2 cups vegetable broth or water 1 small red bell pepper 1 small yellow bell pepper 1 small green bell pepper 1 small zucchini 1 small yellow squash 1 small red onion 2 tablespoons olive oil Salt and black pepper, to taste 1 cup cherry tomatoes 1 cup baby spinach 1 cup fresh arugula 1 avocado, sliced 1/4 cup roasted almonds 1/4 cup crumbled feta cheese (optional) Sauce: 1/2 cup tahini 3 tablespoons lemon juice 1 garlic clove, minced 1/4 teaspoon ground cumin Salt and black pepper, to taste 3
• 4 tablespoons water

Instructions

1. a. Rinse quinoa under cold water and cook according to package instructions using vegetable broth or water for added flavor. Let it cool. b. Preheat oven to 400°F (200°C). Slice bell peppers, zucchini, yellow squash, and red onion into thin strips. Place them on a baking sheet, drizzle with olive oil, season with salt and black pepper, and toss to combine. Roast for 15 20 minutes until tender. c. In a small bowl, whisk together tahini, lemon juice, garlic, cumin, salt, and black pepper. Gradually add water until the desired consistency is reached. d. Assemble the salad in a large serving dish or individual bowls: layer cooled quinoa, roasted vegetables, cherry tomatoes, baby spinach, arugula, avocado slices, roasted almonds, and crumbled feta cheese (if using). Drizzle the tahini sauce over the top.

Chef’s Insight

The combination of flavors and textures in this dish makes it a true feast for the senses.

Notes

If you prefer a less creamy dressing, reduce the amount of water added to the tahini sauce.