Detox Vegan Root Vegetable Qunioa-Kale Salad with Citrus-Tahini Dressing

Fall is truly here.  Temps have dropped, leaves have changed colors and dried leaves are filling the sidewalk.  There is still a small, fun loving child inside of me that really wants to jump into someones nicely raked leaf pile.  Instead, I just like to kick the leaves at Ryan.  Wait a minute, no one actually rakes leaves anymore!  We have machines for that, duh.

So before we start the holiday seasons and overindulge, why not try and eat clean?  This salad is a one stop shop (whatever that means)!  I swear, this is a vegan and non-vegan paradise salad!  Everyone knows the hype around quinoa and kale, along with the nutritional value they hold.  But, lets get rustic with these two ingredients and add some delicious and seasonal parsnips, turnips and carrots (add beets if you have them!).  I will always choose parsnips and turnips over potatoes.  Love the flavor and love the fact that there are less carbs in them as well.

I kind of randomly came up with this dressing, and I am so glad I did!  I want this dressing everyday of my life....seriously!  For now on, I will always have a pre-made jar of this waiting for consumption.

The citrus and tahini go perfectly together.  Subtle, somewhat sweet and nutty and creamy as ever!

Detox Vegan Root Vegetable Qunioa-Kale Salad with Citrus-Tahini Dressing

 

Ingredients:

1 c quinoa

2 c vegetable broth or water

1 large parsnip, peeled and chopped

2 large carrots, peeled and chopped

1 turnip, peeled and chopped

1 tightly packed cup of chopped kale

1 small red onion, chopped

2 tbsp evoo

1/2 c tahini

2 medium oranges, juiced

2 tsp agave nectar

1 tsp lemon juice

s+p

Directions:

Preheat oven 400.    In a bowl, toss carrots, parsnips and turnips in evoo, lightly season with salt and pepper, place in a baking dish and bake for about 45 minutes.

In the meantime, bring your broth or water to a boil, add your quinoa and cover and simmer for about 20 minutes or until liquid is absorbed.

While quinoa and root vegetables cook, make your dressing.  In a bowl, whisk together tahini, orange juice, agave nectar and lemon juice together until completely smooth.

Once everything is done cooking, toss all components in a large bowl.  Serve warm, room temp or cold!