Warm Cruciferous Salad

Warm Cruciferous Salad with Roasted Broccolini and Maple Tahini Dressing. 

Maple Tahini Dressing
Creamy, slightly sweet, and the perfect complement to the salad.

Ingredients

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1-2 tbsp water (to thin)
• 1 clove garlic, minced
• Salt and pepper, to taste

Salad Ingredients

• 1 cup quinoa
• 2 medium beets, diced
• 1 cup chickpeas (or 1 can, drained)
• 1/2 cup sunflower seeds
• 1 bag Cruciferous Crunch mix (Trader Joe’s)
• 1/2 cup feta cheese, crumbled
• 1 bunch broccolini, trimmed
• Olive oil, salt, and pepper to taste
• Optional: lemon juice or balsamic vinegar

Instructions

1. Roast Beets & Broccolini: Preheat oven to 400°F. Toss beets and broccolini with olive oil, salt, and pepper. Roast beets for 25-30 mins and broccolini for 15-20 mins, flipping halfway.

2. Cook Quinoa: Bring 1 cup quinoa and 2 cups water to a boil, then simmer on low for 15 mins. Fluff with a fork.

3. Toast Sunflower Seeds: Toast seeds in a dry skillet for 3-4 mins until golden.

4. Sauté Cruciferous Crunch: Sauté the Cruciferous Crunch mix in olive oil for 3-5 mins.

5. Assemble: Toss quinoa, roasted veggies, chickpeas, sunflower seeds, and feta in a bowl. Toss in Maple Tahini dressing. 

https://www.clubpilates.com/location/gainesville