Warm Crispy Quinoa Salad

Warm Crispy Quinoa Salad

“Ever want a healthy, veggie-based meal but can’t bring yourself to eat cold salad? This recipe is the perfect solution. While it’s got all the elements of a salad, it serves up warm and cozy, just right for winter or anytime you’re craving that comfort-food vibe. Crisping up the quinoa is the secret to this outstanding dish, offering a new way to enjoy an old classic. If you prefer, you can keep the kale fresh and serve the salad cold or at room temperature.”

—Sara

Yields 4 main dish servings or 6–8 side dish servings

• 1 (16-oz) box checked cauliflower or 1 head cauliflower, cut into chunks
• 3 carrots, peeled and cut on the diagonal
• 1 large beet, cut into small dice
• 3 Tbsp olive oil, divided
• 1 tsp sea salt
• 1 tsp paprika
• 1 tsp garlic powder
• 4 cups chopped fresh purple and green kale
• 1 avocado, sliced or cut in chunks
• ¼ cup pumpkin seeds
• 1 cup crispy quinoa (see below)

Tahini-Turmeric Dressing

• ¼ cup tahini
• ¼ cup lemon juice
• 2 Tbsp water
• 1 Tbsp olive oil
• ½ Tbsp pure maple syrup
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp ground turmeric

Crispy Quinoa

• 1 cup cooked quinoa, cooled completely
• 2 Tbsp good-quality olive oil
• ½ tsp sea salt

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Prepare the crispy quinoa: Place quinoa on prepared baking sheet. Drizzle with olive oil; season with salt. Mix with your hands to coat. Spread evenly into one layer.

Bake for 25–30 minutes, stirring every 10 minutes, until the quinoa is golden brown and crispy.