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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
This salad is outstanding. A medley of quinoa, roasted veggies, and add-ins, with an awesome dressing to bring it all together.
3/4 cup quinoa
1 and 2/3 cups water
2 scallions, chopped
1 cube Gefen Frozen Cilantro
2 cubes Gefen Frozen Parsley
small handful dried cranberries (sugar-free if desired)
handful roasted sliced almonds, for garnish (optional)
1 pound (450 grams) sweet potatoes, cut up (approximately 3 medium)
8 ounces (225 grams) fresh cauliflower, or 2 cups Beleaf Frozen Cauliflower Florets, defrosted in the microwave, cut up
3 tablespoons olive oil
salt, to taste
pepper, to taste
garlic powder, to taste
cayenne pepper, to taste
1/3 cup tahini paste
2 tablespoons fresh lemon juice
2 tablespoons Gefen Pure Maple Syrup or other natural maple syrup
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
2 tablespoons water, or more if necessary
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a small bowl, toss together the vegetables, oil, and seasonings. Transfer to the baking sheet and arrange in a single layer. Roast for 25–30 minutes or until veggies are golden, flipping halfway through the roasting time.
Place quinoa and water in a small pot. Bring to a boil; reduce heat and cook, covered, for 15 minutes. Remove from heat and fluff with a fork. Replace lid and allow quinoa to steam for about 10 minutes.
Combine all ingredients in a medium-sized bowl. Taste and adjust seasoning if necessary.
After the quinoa is finished steaming, transfer to a large bowl, together with roasted veggies, scallions, cilantro, parsley, and dried cranberries. Mix to combine.
Pour dressing over salad immediately before serving.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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Absolutely delicious. My favorite quinoa salad by far.
Really tasty and pretty! The dressing is very delicious!
very good