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Golden Goddess Salad

A hearty and protein-packed salad
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Course dinner, lunch
Cuisine American

Equipment

  • Oven
  • 1 baking tray
  • 1 knife
  • 1 medium pot
  • 2 bowls
  • 1 mason jar
  • 1 fork

Ingredients
  

  • 4 cups cooked quinoa (1 cup uncooked) just add 1 tsp turmeric to cooking water
  • 1.5 cups roasted butternut squash
  • 1 cup roasted carrots
  • 1.5 cups raw corn
  • 1 cup roasted yellow squash
  • 2 cups bell peppers
  • 1 cup chickpeas

Sunshine Dressing

  • 1/3 cup olive oil
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Cooking Instructions 
    STEP 1
    Preheat the oven to 425.
    STEP 2
    Wash slice and cut veggies (squash, carrots, bell peppers, corn).
    STEP 3
    Place cut veggies: butternut squash, carrots, yellow squash & bell peppers on a baking tray and drizzle with olive oil, salt & pepper. Cook for 25-30 minutes or until tender/brown.
    STEP 4
    You can either use canned corn or fresh corn. If you use canned corn please rinse corn and add to the bowl. If you use fresh corn, remove silk and all outer layers. Wash corn. Then cut the kernels and place in the bowl with the other ingredients.  
    STEP 5
    Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
    STEP 6
    Rinse and drain chickpeas. 
    STEP 7
    PREP DRESSING: Combine olive oil, tahini, lemon juice, cumin, turmeric, salt & pepper to a mason jar and shake well for a perfect blend. 
    STEP 8
    Add all ingredients to a serving bowl & toss lightly.
Keyword quinoa, Salad, Vegetables
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