Quinoa, Kale, and Roasted Veggies

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I’m a big fan of cooking in a Cast Iron Skillet. It brings great memories of cooking at my grandma’s house growing up and I swear it makes the food taste better! The more seasoned, more flavor, and crispier your entrée. Today I went to the market with the intention of grabbing the largest selection of fall veggies I could get my hands on. It was fun, and the following recipe is what I threw together using the produce I came up with.

Quinoa and Roasted Vegetables with Tahini sauce:
1 sweet potato
1 purple potato
1 zucchini
3 carrots (I did a variety: carrot, parsnip, purple carrot)
1 onion
1 bunch of kale, de-stemmed
½ cup of frozen peas
3 Tbsp olive oil
1/2 Tbsp oregano
½ Tbsp thyme
½ Tbsp. cumin
Dash salt & black pepper, to taste

For the quinoa:
1 cup quinoa + 2 cups H20

Dressing:
3 Tbsp tahini
2 tbsp extra virgin olive oil
Juice from one lemon
1 garlic clove
1 tsp ground cumin
1 tsp cinnamon
dash of salt
4-5 Tbs water

-Preheat oven to 350 degrees
-Chop the carrots, zucchini, and potatoes into bite-size pieces
-Cut the onion into slivers
-Mix all veggies in cast iron skillet with olive oil and spices
-Bake 30-35 minutes until mostly cooked through
-On stove-top cook quinoa as normal (Bring 2 cups of water to a boil, add 1 cup quinoa, bring to a simmer for 16 minutes)
-On stove-top blanche kale, to soften
-Thaw peas
-Once veggies are mostly done roasting, stir in kale, 1 cup of quinoa, and peas and continue to cook about 5-10 more minutes.

In a separate jar, stir together ingredients for tahini sauce. Add more of less water to sauce, depending on your consistency preference.

 

When the entire thing is finished cooking, pour sauce on top, while warm. Enjoy

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Summer Cabbage Salad, with Tahini Dressing

cabbagesaladSummer Cabbage Salad

3 cups shredded cabbage
1 cup chopped kale
1 cup grated carrot
1 cup grated cucumber
1/3 cup diced parsley

Dressing:
½ cup tahini
Juice from 2 lemons
¼ cup Bragg’s Aminos

Optional Toppings:
Heirloom tomatoes
Crushed walnuts
Avocado

Toss all salad ingredients in a bowl.
In separate, small bowl mixed together ingredient for dressing. (It should be thick)
Massage dressing into salad. Toss in your favorite toppings before serving.