This is a delicious recipe for a hearty salad that goes with many different meals. Using seasonal local vegetables will give you a far superior result; your vegetables will generally be fresher and, being in season, they will taste better too.
2 cups cooked quinoa (white or a mix of coloured varieties)
1 cup roast pumpkin cubes (3cm and roasted on 180 degrees with coconut oil, salt and pepper until cooked through)
1 cup roasted mini button mushroom (as above)
1 cup roasted beetroot cubes (3cm and roasted at 180 degrees covered with coconut oil, a little water to help cook until tender, salt and pepper)
½ cup macadamia nuts (dry toasted lightly in fry pan)
Green tahini dressing (see below)
1 cup fresh rocket or baby spinach
Carefully combine quinoa with your roast veggies and half of your macadamias and rocket.
Dollop tahini dressing all over your salad and sprinkle with the remaining macadamias.
Green Tahini Dressing
* 1 cup tahini
* Juice of 1 ½ lemons
* 1 tsp good quality mineral rich salt
* ½ cup extra virgin olive oil
* 1 small clove garlic
* 1 cup chopped parsley (curly or flat leaf)
* Good crack of pepper
Add everything into a blender or food processor and blend untill smooth. Add as much water as you need to bring it to the desired consistency.
Store in a jar in the fridge and enjoy as a dip, as dressing on your next salad or drizzled over a roast veggie bake
This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:
And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.