The turmeric-tahini sauce can be made up to 3 days in advance. Refrigerate the vegetables with tofu, the quinoa and the sauce separately for up to 4 days. Use any variety of seasonal vegetables ...

Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool. 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil.

Kiwi Quinoa is grown in ... then keep slices very thick. Vegetables can be cooked on your barbecue grill rather than roasted. Use plenty of herbs to give this salad a fresh flavour and season ...

This quick and easy gluten-free salad is packed with raw vegetables, healthy seeds and ... 4g fibre and 0.2g salt per portion. Put the quinoa in a bowl and cover with approximately 700ml/1¼ ...

Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently. Set the squash halves on plates. Fill with the salad and serve.

I had a light and refreshing salad bowl dinner at a friend’s home and decided to make one at home soon after. I used quinoa as the base for a vegetarian meal. Quinoa is an ancient grain ...

Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, cooked lentils, quinoa, and dressing. Add the parsley and toss well to combine. Adjust seasoning to taste and top with ...

Toss vegetables in avocado oil and sea salt. Roast at 400 until cooked and browned. Cook quinoa. Make or buy hummus and vinaigrette. Layer bowl with quinoa, vegetables, balsamic, hummus ...

Sweet and sour quinoa, fresh and roasted vegetables, marinated tofu and a ... but kale is a different story. This salad — packed with protein thanks to edamame, black beans and tofu, and tossed ...