Quinoa salad with turmeric and mountain pepper dressing
Ingredients (serves 6)
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
Preheat oven to 180 degrees.
Place whole capsicums on baking tray, roast for 20 minutes or until tender.
Finely chop cabbage and steam for 5 minutes or until soft.
Once the capsicums have cooled, pull off the skin and tear into long strips.
Finely chop fennel including the stems.
Combine all ingredients in a large salad bowl.
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!