Updated: Oct 22, 2021
Pulled this one together the other day after being forced to adapt my original idea...and it turned out VERY well!
This salad is great on it's own as a take to work lunch option, add some shredded chicken or tofu to up the protein factor to keep you firing all arvo! Make it on a Sunday and it will definitely keep you going for a few days. It's also a good one to take it along to a summer BBQ - you'll be invited back for sure!
1 medium head of cauliflower
2 tablespoons sesame seeds
1 cup edamame beans
1/4 cup roasted peanuts
1/2 - 1 bag of spinach
1 tablespoon olive oil
3 tablespoons soy sauce
3 tablespoons tahini
1 teaspoon lemon juice
1 inch fresh ginger - grated
Preheat oven to 200 degrees and line a baking tray with baking paper.
Rinse quinoa, then cook according to packet instructions.
Chop cauliflower into small florets and spread onto the baking paper. Drizzle with olive oil, season with salt and mix it all around a bit to coat.
Roast cauliflower for 15-20 minutes, until it has softened a bit.
Sprinkle sesame seeds over the cauliflower and roast for a further 5 minutes.
Remove cauliflower and sesame seeds from the oven and allow to cool.
While the cauliflower is roasting, blanch the edamame beans in boiling water then drain. Roughly chop the peanuts.
In a small bowl, combine the soy sauce, tahini, lemon juice and ginger.
Now you are ready to assemble your salad! I found this easiest to do on the baking tray, but you could also assemble in a large mixing bowl.
Layer cauliflower, quinoa, edamame, spinach, chopped peanuts and dressing on your baking tray or large bowl. Toss gently to combine well.
Transfer to serving bowl and sprinkle with extra chopped peanuts if desired.
Enjoy! This salad will keep sealed in the fridge for 3 days - if it lasts that long!