Quinoa salad with turmeric and mountain pepper dressing 

Quina slad with tahini dressing .jpg

Ingredients (serves 6)

2 capsicums 

1 fennel with long tips if possible 

1 cup of cooked quinoa (soaked first and then cooked - refer to CACAO, BERRY AND QUINOA CAKE for how to)

6 generous hand fulls of fresh organic greens 

Half a purple cabbage 

1/4 cup of finely chopped coriander 

1/4 cup of finely chopped mint 


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 


  1. Preheat oven to 180 degrees. 

  2. Place whole capsicums on baking tray, roast for 20 minutes or until tender. 

  3. Finely chop cabbage and steam for 5 minutes or until soft. 

  4. Once the capsicums have cooled, pull off the skin and tear into long strips. 

  5. Finely chop fennel including the stems.

  6. Combine all ingredients in a large salad bowl.

  7. For the dressing, blend all ingredients in a high speed blender until smooth. Add more water if it is too thick.

    Turmeric it up Pepper!  

Natasha Burbury