Spring Veggie Quinoa Salad with the Perfect Tahini Dressing

This is exactly the kind of meal I want you eating more of right now

simple, real ingredients, tons of fiber, and a balance of protein and healthy fats that actually keeps you full. This is the type of meal we build inside Clean Slate. nothing complicated just real food that tastes good and makes you feel good.

I love this one because it’s loaded with greens and cruciferous veggies for fiber and antioxidants, plus quinoa for those complete amino acids. add some chicken or salmon and you have a perfectly balanced meal. The tahini dressing pulls it all together and makes it feel satisfying.

Spring veggie quinoa bowl with tahini dressing

serves 3–4

Ingredients:

• 1 cup cooked quinoa- you can use less

• 1 cup green peas cooked

• 1 cup asparagus, chopped and blanched

• 2 cups cauliflower florets roasted with avocado oil spray and kosher salt and pepper

• ¼ cup slivered almonds

For the tahini dressing:

• ⅓ cup tahini

• 2 tablespoons olive oil

• ¼ cup nonfat greek yogurt

• juice of 1 lemon

• 1 tablespoon apple cider vinegar

• 1 tablespoon dijon mustard

• 2 to 4 tablespoons water to thin

• salt and pepper to taste

Directions:

1. Preheat oven to 400°

2. Spread cauliflower on a baking sheet, spray with avocado oil, and season generously with kosher salt and pepper. roast for about 25 to 30 minutes until golden and tender

3. Bring a pot of water to a boil. cook peas for 2 to 3 minutes until tender

4. Blanch asparagus for 2 minutes, then drain and set aside and chop finely

5. In a small bowl whisk together tahini, olive oil, greek yogurt, lemon juice, apple cider vinegar, and dijon mustard. add water a little at a time until you reach your desired consistency. season generously with salt and pepper

6. In a large bowl, combine quinoa, peas, asparagus, roasted cauliflower, and almonds

7. pour dressing over the top and toss to combine

8. taste and adjust salt if needed.