Roasted cauliflower and quinoa salad
In combination with gluten-free quinoa, it will help you to stay full longer, take in many nutrients, and also save your leanness.
Ingredients
- For dressing: ¼ cup extra virgin olive oil
- For dressing: ½ tbsp tahini
- For dressing: Juice of ½ a lemon
- For dressing: 1 tbsp balsamic vinegar
- For dressing: ⅛ tsp Himalayan salt
- For dressing: ⅛ tsp turmeric
- For dressing: ¼ tsp curry
- For dressing: 1 tsp raw organic honey
- For roasted cauliflower: 1 cauliflower
- For roasted cauliflower: 2 tbsp sesame oil
- For roasted cauliflower: 2 tsp minced garlic
- For roasted cauliflower: ¼ tsp turmeric
- For roasted cauliflower: ½ tsp curry
- For roasted cauliflower: ⅛ tsp red pepper flakes
- Himalayan salt and pepper as preferred
- For salad: previously roasted cauliflower
- For salad: 1 cup cooked quinoa
- For salad: 1 red pepper, diced
- For salad: ¼ cup chopped parsley
- For salad: ¼ cup raisins
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