Quinoa Salad with Roasted Sweets and Beets and Tahini Silan Dressing



  • 2 tablespoons oil plus3 tablespoons oil for drizzling

  • 2 cups quinoa

  • 3 and 1/2 cups vegetable stock or water

  • 1 large sweet potato, peeled and cut into cubes

  • 2 medium beets, peeled and cut into cubes

  • 3 scallions, sliced

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons toasted sesame seeds


  • 1/2 cup Baracke raw tahini paste

  • 3 tablespoons lemon juice

  • 1 teaspoon salt

  • 1 large clove garlic, crushed and minced, or 1 cube Dorot Gardens frozen garlic (defrosted)

  • 4 tablespoons silan (or maple syrup or agave nectar)

  • 1/3 – 1/2 cup warm water as needed


Cook the Quinoa

  1. Rinse the quinoa very well under running water for at least a minute.
  2. Heat the two tablespoons of oil in a pot and add the quinoa. Stir for a minute to toast the quinoa slightly.
  3. Add the stock, or if you are using water, add the water and season it with salt and pepper. Bring to a boil and then lower to a simmer and simmer the quinoa for about 15 minutes until all the water is absorbed.
  4. Once the water is absorbed, close the flame and leave the pot covered to let the quinoa steam. Uncover after five minutes, fluff the quinoa with a fork, and let it cool.

Roast the Vegetables

  1. Meanwhile, while the quinoa is cooking, preheat your oven to 375 degrees Fahrenheit.
  2. Place the cubed beets and sweet potatoes on a baking tray. Drizzle on the three tablespoons oil, season with salt and pepper, mix and place in the oven. Roast the vegetables until they are easily pierced with a knife (the beets will be a bit firmer than the sweet potatoes).

Make the Dressing

  1. Whisk together the tahini, lemon juice, salt, garlic and silan. The mixture will be thick and a little hard to mix. Slowly mix in the water adding as much as needed until you achieve the desired consistency (you should be able to drizzle it over the salad


  1. Place the quinoa in a bowl. Top with the scallions, roasted beets and sweets. Drizzle the dressing over it all and garnish with the sesame seeds and chopped parsley.

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