Quinoa salad with turmeric and mountain pepper dressing

Salad (makes 6 serves)

  • 2 capsicum
  • 1 fennel with long tips if possible
  • 1 cup of cooked quinoa (soaked first and then cooked)
  • 6 generous hand full of fresh organic greens
  • half a purple cabbage
  • 1/4 cup of finely chopped coriander
  • 1/4 cup of finely chopped mint

Dressing

  • 1/2 cup of tahini
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1 tbsp of organic agave (fair trade) or maple syrup
  • 1 glove of garlic minced
  • 1 tsp of fresh ginger grated
  • 1 tsp of fresh turmeric grated (or 1/2 tsp of powder)
  • 1/2 tsp of mountain pepper or regular organic pepper
  • 1/2 cup of filtered water

Method

  • Preheat oven to 180 degrees
  • Place whole capsicums on baking tray, roast for 20 minutes or until tender
  • Finely chop cabbage and steam for 5 minutes until soft
  • Once capsicum is cooled, tear into long strips
  • Finely chop fennel including the stems
  • Combine all ingredients

For dressing blend in high speed blender until smooth. Add more water if too thick

About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/

 

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