Moroccan Inspired Roasted Vegetable and Quinoa Salad
Ingredients
- 2 large carrots, julienned
- 1 large sweet potato, julienned
- 1 cauliflower, cut into small florets
- 1 cup quinoa , uncooked
- 1 cup water
- 1 tsp cumin powder
- ½ tsp cinnamon powder
- 1 tsp orange blossom water
- 1 cup cooked chickpeas
- 8 medjool dates, cubed
- ¼ cup pine nuts, toasted
- 1 bunch fresh mint, roughly chopped
- ½ cup fresh coriander , roughly chopped
- ½ orange, juiced
- 1 tsp orange rind
- 1 lemon, juiced
- olive oil
- sea salt
- freshly ground black pepper
- 100 g rocket leaves
- 1 avocado
Tahini Sauce
- ½ cup tahini paste
- 1 lemon, juiced
- ⅓ cup water, (add water if necessary)
- ½ tsp salt
- freshly ground pepper
- ⅛ tsp chilli powder, (optional)
Coriander Salsa
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp minced garlic
- ½ cup fresh coriander, finely chopped
- 1 red chillies, deseeded and finely chopped
- ½ tsp salt
Instructions
- Preheat oven at 200°C Place the carrot pieces, sweet potato pieces and the cauliflower florets on separate baking pans; to each add a drizzle of olive oil and season with salt and pepper. Roast each for 10–15 minutes.
- In a medium-sized pot, cook the quinoa in 1 cup of water. Bring to a boil, and then let it simmer on low heat until the quinoa is fully cooked. Fluff with a fork and leave aside to cool.
- In a large bowl, combine the cooked quinoa, cumin powder, cinnamon powder, 1 tsp of salt, pepper and orange blossom water; fluff with a fork. To this, add the roasted carrots, roasted sweet potatoes, roasted cauliflower, chickpeas, Medjool dates, pine nuts, fresh mint, fresh coriander. In a small bowl, combine orange juice, orange rind, lemon juice and ¼ cup olive oil. Toss ingredients together and adjust the seasoning with sea salt and pepper.
- To prepare tahini sauce, combine the tahini paste and lemon juice in a small bowl. Slowly add the water, whisk until the sauce has a light, creamy consistency. Season with sea salt, pepper and chilli powder (optional).
- For the coriander salsa, combine the olive oil, lemon juice, garlic, coriander, red chillies and salt, and mix well.
- Serve in individual bowl, with some rocket leaves on the side and slices of avocado. Top with tahini sauce and coriander salsa.