|A hearty salad with a tangy, creamy dressing perfect for packing along spring picnics.|
Nothing is more fun than stuffing delicious meals to take outdoors, especially foods that can take on the heat! I remember one sole picnic being at the park in my neighborhood. On those brown wooden rectangular tables, Ma laid out a plain tablecloth and brought out food meant to be shared amongst my siblings and me. Such an exciting moment!
Now my spring/summer picnics won't be ladled with hotdog buns and soda, but healthier alternatives that make warm seasons all the more splendid. Today's recipe is a terrific green and orange colored salad mixing yumminess of Brussels sprouts and carrots with fulfilling quinoa and a cilantro butt kicking avocado tahini dressing.
Warm Brussels Sprouts, Carrots, & Quinoa Salad Ingredients and Preparation
12 oz. Brussels sprouts, frozen
1 1/2 cup diced carrots, steamed
1 cup quinoa
1 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup walnuts (optional)
Bring Brussels sprouts to a boil and quinoa to a simmer.
Steam carrots until soft and tender.
Combine Brussels sprouts, quinoa, and carrots into a medium bowl.
Stir in turmeric, garlic, basil, salt, and black pepper.
Avocado Tahini Dressing Ingredients and Preparation
1 ripened avocado
2 tablespoon tahini
1 tablespoon apple cider vinegar*
1 tablespoon cilantro
2 teaspoon lemon juice
1 teaspoon garlic
*add more apple cider vinegar or a tablespoon of olive oil for a lighter dressing
Evenly combine all ingredients into a blender or food processor.
|Stir in the dressing.|
|Serve. Topped with walnuts for a crisp, flavorful texture. Optional of course!|