Quinoa & Sweet Potato Salad w/ Turmeric Tahini Dressing

It used to be easier to write here. I like imagining who I am writing to and I’ve lost some of that here. I thought Instagram was a more effective place to share, but that place changed for me, as well. So, I want to be back here like I used to be. Every week if I can, which may be lofty, but I’m going to try. Writing about life or nothing, and sharing something that I made with you all. Perhaps not always a meal, even just a dressing we liked or something from a cookbook I’m enjoying. Would love to engage with you all. I just feel like there are almost too many ways now, and I need to keep shifting to find what fits. Anyway. Hi.

Speaking of you and me and connecting. I am doing a short-ish Zoom demo/class with my Cooking Club folks on Sunday morning at 9am PST. Admittance will be the recipe of a donation to Cajun Navy Relief, or any non-profit involved in the relief efforts in New Orleans. Please email or DM a receipt by Saturday. I would love to have any of you non-members along as well. We’re making some kid-friendly things - zucchini and bean taquitos with some avocado dressing to dip and maybe a nectarine crumble crisp if there is enough time.

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Quinoa & Sweet Potato Salad
w/ Turmeric Tahini Dressing

Serves 2

The recipe is tinkered from the Many’s Gourmet Salads cookbook which has some truly excellent ideas for fellow salad lovers. It can take add ins, a swap of olives in for the feta to keep it dairy free, but by all means, double the dressing. It works as a dip and dressing for all sort of things. Have to laugh at home many meals on this site include sweet potatoes and quinoa BUT! Here we are, and it’s so good.

You can cook quinoa and lentils together with 2:1 water to lentil and quinoa ratio. Bring to a simmer, turn down the heat and cook with the cover ajar for about 20 minutes. Fluff with a fork and set aside to cool.

This does require a wee bit of prep, so if you are a salad person, I suggest doubling it and having the components on hand to make this salad a few times throughout the week. Everything saves well. I’ve added grilled chicken or salmon or toss extra firm squares of tofu in oil and coconut aminos and roasting it at a high heat until golden, about 20 minutes, for a veg friendly topping. However, it doesn’t need any of these add-ins, it is plenty satisfying as is!

Recipe adapted from Mandy’s Salads

Ingredients

1 large sweet potato - peeled & diced
1 Tbsp. of avocado oil
sea salt
fresh ground pepper

4 cups of spring mix
2 cups of baby kale
1/2 cup of cooked quinoa
1/2 cup of cooked & drained lentils
2 cups of diced cucumbers
1 cup of cherry tomatoes
1/4 cup of red onion - sliced paper thin
4 oz. of crumbled feta
1/4 cup of torn mint leaves
1/4 cup of chopped parsley
1/2 cup of crispy chickpeas - store-bought or homemade
2 Tbsp. of sesame seeds
handful of dill

For the turmeric tahini dressing

1/4 cup of tahini
1/4 cup of room temp water
1/4 cup of apple cider vinegar
1 lemon - juiced
1 tsp. of turmeric
dash of cayenne
1/2 tsp. of curry powder
2 cloves of garlic - grated
1 tsp. of toasted sesame oil
1/3 cup of flat-leaf parsley
1/2 cup of extra virgin olive oil
1/2 tsp. of sea salt
fresh ground pepper to taste

Directions

Preheat the oven to 425’ and line a baking sheet with parchment paper. Toss the sweet potato chunks in oil, salt and pepper. Spread them in a single later and roast for 20 minutes until tender. Remove to cool.

Combine all the dressing ingredients into a blender, and blend until smooth. Adjust seasoning to taste. If making this in advance, keep it covered in the fridge. If the dressing is too thick or the tahini seizes, add water in tablespoon increments.

Combine all the other ingredients in a giant bowl. Drizzle in the dressing in tablespoon increments, toss until well mixed and it is dressed to your liking. Serve your salad with some sesame seeds and dill to finish.

ZHOUG SAUCE

I love love Trader Joes Zhoug sauce and we use it often, but I’m trying to reduce our single use packaging, and this is way better anyway. I finally have notes down so we can make and gift it on our own. I have written about 3 dozen green sauce-ish recipes here, SK Cooking Club etc. - each a little bit different. This one, heavy on the heat and herbs, and a few warm spices. Because it is so warm, I think of it like a concentrate instead of just straight up (ie. putting a dollop in salad dressing or mashing with avocado). Adding just a pinch of sugar and squeeze of lime to balance it. Zhoug is of Yemenite origin, and usually found on tables in Syria and Israel. It truly boosts anything and will certainly be a go-to summer condiment for salads and flatbread and grilled items.

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Uses

• Stir a spoonful into a salad dressing

• Mix with plain Greek yogurt to make a dip

• With avocado toast

• As a protein marinade for any meat, often mixed with some toasted sesame oil and citrus for meat and chicken, or painted on seafood after grilling.

• Cucumber salad with this, a splash of champagne vinegar, tons of dill, shaved red onion

• Egg sandwich spread

• Grilled corn

• Pasta salad with lots of grilled zucchini, more herbs, baby tomatoes, feta cheese

If you make it, leave a comment about how you used it!

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ZHOUG SAUCE

Makes about 10 oz.

You can use a bit more oil if you’d like a thinner yet richer sauce, something closer to traditional Italian pesto. The below will be very herb heavy, as I prefer it this way so it can be thinned with citrus for dressings, marinades, smashed with avocado and the like. It will separate a bit which is absolutely fine and expected.

The sauce will last for 1-2 weeks in the fridge. Getting spicier as it sits so heads up!

Riffed from both Ottolenghi and Cookie and Kate

Ingredients

4 cloves garlic
3 jalapenos, stemmed, partially seeded and chopped
1 bundle of parsley (1 packed cup)
1 bundle cilantro (1 packed cup)
1/2 tsp. cumin
1/2 tsp. ground coriander
dash of cayenne
1/2 tsp. cardamom
pinch of sugar
3/4 tsp. sea salt
squeeze of lime

1/4 cup extra virgin olive oil, as needed

Directions

Put the garlic and jalapenos in a food processor and pulse a few times to chop. Add the parsley, cilantro, cumin, coriander, cayenne, cardamom, sugar, salt and lime juice and pulse a few more times. With the motor going, drizzle in the oil, scrapping down the sides to get an even, smooth sauce (still a little chunky tho).

Taste for salt and seasonings. You can always add more cayenne if needed but it will get spicier as it ages.

TAHINI GLAZED CAULIFLOWER

We’re obsessed with this cauliflower. I’ve made it three times in the last week for different people and it reports back as the favorite dish. Every brand of tahini varies in texture. I find the 365 Whole Foods brand to work well here because it’s naturally quite runny. If you need a visual, albeit on super speed, I made a Reel over on Instagram so you can see how easy this is!

TAHINI GLAZED ROASTED CAULIFLOWER

Serves 4

I’ve served this as a side with some lamb meatballs and quinoa salad, but is is a great side for just about anything. Veg friends, it is filling and textured and honestly if you just want a bowl of this on top of some greens as a meal, that works too. It is best eaten fresh out of the oven, but can be reheated as needed, it will just absorb most of the tahini coat. Fresh herbs forever. Don’t skip the parsley and mint.

Ingredients

1 large head of cauliflower
3 Tbsp. extra virgin olive oil
1 Tbsp. champagne or white wine vinegar
1 tsp. coriander
1 tsp. sea salt
1/4 tsp. cayenne or aleppo, to taste
fresh ground pepper
2 shallots, peeled and cut in wedges

4 dates, pitted and chopped small

TAHINI GLAZE

1/4 cup tahini
1 Tbsp. olive oil or sesame oil
1 Tbsp. maple syrup
2 Tbsp. lemon juice
2 Tbsp. water
salt and pepper

3 Tbsp. fresh chopped parsley

2 Tbsp. toasted sesame seeds, for garnish
1 bundle of mint, leaves removed and roughly chopped

Directions

Preheat the oven to 425’. Pull out a large rimmed baking sheet. Cut the florets away from the core, and break them into smallish, 2x2” florets. Drizzle the olive oil, vinegar, coriander, sea salt, cayenne/aleppo and toss everything with your hands to coat. Spread it in an even layer on the baking sheet and roast for 15 minutes. Pull it out, turn the heat down to 400’, add the shallots, toss everything around again so the shallots get some oil and seasoning on them, and pop the tray back in to roast for another 20 minutes.

While you’re waiting, chop up your dates into small pieces. Stir together the tahini glaze ingredients. It should look pretty thin, like a thicker salad dressing. Adjust with water, oil or lemon to get that consistency. Thickness of tahini varies by brand.

Pull the tray out of the oven, and while still hot, add the dates and toss them in. Add the tahini glaze and parsley to the warm pan and toss everything until all the tahini has coated the cauli. Transfer to your serving bowl and sprinkle with the sesame seeds and mint. Look at you go!

Sara Forte 2020-09-29

Tahini Glazed Cauliflower

4

A super flavorful roasted cauliflower dish.

• 1 large head of cauliflower
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. champagne or white wine vinegar
• 1 tsp. coriander
• 1 tsp. sea salt
• 1/4 tsp. cayenne or aleppo, to taste
• fresh ground pepper
• 2 shallots, peeled and cut in wedges
• 4 dates, pitted and chopped small
• 2 Tbsp. tahini
• 1 Tbsp. olive oil or sesame oil
• 2 Tbsp. lemon juice
• 2 Tbsp. water
• salt and pepper
• 3 Tbsp. fresh chopped parsley
• 1 Tbsp. toasted sesame seeds, for garnish
• 1 bundle of mint, leaves removed and roughly chopped

324 calories20 grams fat37 grams carbohydrate7 grams protein

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middle eastern

Side

middle eastern, vegetarian, vegan