Roasted Carrot Cauliflower Quinoa Salad

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Add cauliflower & carrots to a baking sheet with olive oil, turmeric, cumin and cayenne

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Add garlic powder, salt & pepper, toss well to combine and roast

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Bring quinoa and water to a boil, cover and reduce heat to low to cook for 15 minutes

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Add cooked quinoa to a bowl with the roasted veggies, green onion, cilantro & parsley

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Toss with Medjool dates, peas and roasted, salted pistachios

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In a bowl add tahini, lemon juice, ginger, maple syrup, turmeric, garlic powder & salt

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Add pepper and whisk until smooth & creamy -- add more water to thin as needed

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Pour the sunshine dressing all over the salad and toss well to combine

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Enjoy a delicious, filling plant-based lunch!

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