Roasted Veg Quinoa Salad with Roasted Garlic Tahini Dressing and Salsa


Besides this salad, my current obsession is roasted rice green tea. Have you guys tried it?  Ahh, I don't think I can go back to regular green tea again.

Roasted Veg Quinoa Salad

1 1/2 cups quinoa
1 medium - large egg plant, diced
2-3 ears of corn
1 large onion, cut into thin strips
1 bell pepper, diced
1 pint mini vine tomatoes
1/2 cup chopped cilantro
1 large handful of baby kale
juice of half a lime
2 tbsp olive oil
pea shoots for garnish

Roasted Garlic Tahini

2 cloves garlic, roasted
juice of half a lemon
4 tbsp tahini paste
1/4 water (more or less until you reach a somewhat loose consistency)
salt and pepper to taste


4-5 large tomatoes
1 shallot
1 clove garlic
1 cup cilantro
juice of 1 lime
1 tbsp olive oil
1 tbsp apple cider vinegar
salt and pepper to taste

Preheat the oven to 350° F.

In a pot cook the quinoa according to the package instructions.  Place the onion, egg plant, bell pepper and 2-3 cloves of garlic (skins on, for tahini dressing)  on a baking tray and pour the olive oil over and using your hands make sure all the veggies are coated.  Roast in the oven for approx 10-15 minutes or until golden and soft.

Place the corn on a microwave safe plate, cover with plastic wrap  (this will steam the corn so make sure the plastic is wrapped to the plate tight) in the microwave for about 6 minutes on high. Let cool slightly as they will be quite hot.  Add corn to a grilled pan until you get a few grill marks.  (Corn can also be grilled over the bbq only forgetting the whole microwave process.
Once cooled. Run a sharp knife, using a sawing motion, along the ear of corn about two-thirds depth of the kernels.  Continue all around until all the corn is removed.

In a food processor add all the ingredients for the salsa and pulse until everything is chopped up and you are only left with small chunks. Check seasoning.

Mix all the ingredients for tahini dressing (also adding the roasted garlic, chopped) until you get a smooth creamy yet runny texture.  You want to be able to drizzle it over the salad.

In a large bowl mix together the quinoa, roasted veg, chopped cilantro, tomatoes, baby kale and lime juice.  Drizzle with the tahini dressing and garnish with sprouts.  Serve in bowls and add a dollop of the salsa.


what a beautiful summer salad. i wish i had found it earlier, when corn was still in season! best, dorota

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