Seasoned roasted cauliflower, chickpeas, and red onion arranged on a bed of Romaine lettuce, quinoa, and parsley mixed with raw vegetables and drizzled with a tangy tahini dressing. Add some cooked lentils for an added savory flavor and protein. Try this savory salad masterpiece.
Add tahini last to prevent it from sticking in the bottom of the blender
Blend on high until smooth
Transfer to a container (preferably a squeeze bottle)
Begin with the chopped greens as the base.
Add the cooled quinoa on top of the center of the greens
Add roasted cauliflower, onions, and chickpeas on top of the quinoa
Arrange the raw vegetables around the quinoa, cauliflower, chickpeas and onions
Then, drizzle with dressing
Toss or enjoy separated in the bowl.
Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick in the bottom of the blender cup. Since I appreciate any cooking tips, I thought you might appreciate this one.
Or, run hot water through the blender container before adding any sticky ingredients.
Prepare the quinoa while the cauliflower and other ingredients roast, remove frot, heat, and fluff, and keep the top on the pan to keep the quinoa warm.
Use a citrus squeezer or juicer when juicing lemons into a dressing to prevent seeds from getting into the dressing.
Dress individual salads; the dressing should be drizzled, not tossed, as the earthy flavors from the other ingredients don't require much dressing.