This is one of my favorites and I make it once a week! It has nourishing anti-inflammatory properties, and so so good! This warm or cold salad contains nutrients like protein, fat, fiber, beta-carotene, vitamins, and minerals….

Ingredients

• 4 cups of quinoa (1 cup uncooked) adding 1 tsp turmeric to water

• 2 cups of water (or bone broth)

• 1 cup chopped carrots

• 1 cup cubed sweet potato

• 1 red bell pepper

• 1 orange bell pepper

• 1 cup of chickpeas

• 1 cup of corn

• I also like to add cruciferous veggies like cauliflower to help with hormones and liver.

Dressing:

• 1/3 cup olive oil

• 1/4 cup tahini

• 2 Tbsp lemon juice

• 1 tsp cumin

• 1/2 tsp turmeric

• 1 tsp sea salt

• 1/4 tsp pepper

Instructions

• Turn oven on to 400 degrees F

• Cook quinoa in an Instant Pot or stove top as directed

• You are welcome to use any variety and measurement of veggies, it’s fun to keep it “golden” but it doesn’t have to be. And sometimes it turns out to be whatever I have on hand, and forget the rest!

• Toss all the chopped veggies, corn, and chickpeas in a bowl with olive oil. Place on a baking sheet with parchment paper or silicone mat and sprinkle with salt.

• Bake veggies for 30 min or so, until soft and golden.

• Meanwhile, blend dressing in a small blender or immersion wand

• When everything has partially cooled, combine quinoa and veggies and pour the dressing over, and mix.

• Enjoy!!