by Sarah Sacks

Warm Crispy Quinoa Salad

“Ever want a healthy, veggie-based meal but can’t bring yourself to eat cold salad? This recipe is the perfect solution. While it’s got all the elements of a salad, it serves up warm and cozy, just right for winter or anytime you’re craving that comfort-food vibe. Crisping up the quinoa is the secret to this outstanding dish, offering a new way to enjoy an old classic. If you prefer, you can keep the kale fresh and serve the salad cold or at room temperature.”

—Sara

Yields 4 main dish servings or 6–8 side dish servings

• 1 (16-oz) box checked cauliflower or 1 head cauliflower, cut into chunks
• 3 carrots, peeled and cut on the diagonal
• 1 large beet, cut into small dice
• 3 Tbsp olive oil, divided
• 1 tsp sea salt
• 1 tsp paprika
• 1 tsp garlic powder
• 4 cups chopped fresh purple and green kale
• 1 avocado, sliced or cut in chunks
• ¼ cup pumpkin seeds
• 1 cup crispy quinoa (see below)

Tahini-Turmeric Dressing

• ¼ cup tahini
• ¼ cup lemon juice
• 2 Tbsp water
• 1 Tbsp olive oil
• ½ Tbsp pure maple syrup
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp ground turmeric

Crispy Quinoa

• 1 cup cooked quinoa, cooled completely
• 2 Tbsp good-quality olive oil
• ½ tsp sea salt

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Prepare the crispy quinoa: Place quinoa on prepared baking sheet. Drizzle with olive oil; season with salt. Mix with your hands to coat. Spread evenly into one layer.

Bake for 25–30 minutes, stirring every 10 minutes, until the quinoa is golden brown and crispy.

Prepare the tahini-turmeric dressing: In a bowl or container, whisk together all dressing ingredients. Set aside.

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place cauliflower, carrots, and beet on prepared baking sheet. Drizzle with 2 tablespoons olive oil and the spices; toss to coat. Roast vegetables for 35–40 minutes, until golden and caramelized.

Massage kale with the remaining 1 tablespoon olive oil. Alternatively, massage kale, then warm in the oven for 4 minutes until slightly wilted. Transfer kale to a large serving bowl.

Add roasted vegetables, avocado, pumpkin seeds, and crispy quinoa.

Toss with dressing before serving.

Notes:

Basic cooked quinoa can be substituted for the crispy quinoa.

Any animal protein (dairy, fish, or meat) pairs nicely with this salad; we suggest crumbled feta cheese, grilled salmon, or grilled chicken/steak, depending on what else will be served.

(issue 919)