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Root Vegetable & Quinoa Salad with Tahini-Maple Vinaigrette

Camille Styles
  • minutes
  • Serves 4

INGREDIENTS

3 handfuls

Baby kale

5

Beets, small to medium

3/4 lb

Carrots, small

1 can

Chickpeas

4

Radishes

2 tsp

Maple syrup

1 tbsp

Tahini

1/2 cup

Quinoa, black

2

Kosher salt

3 tbsp

Apple cider vinegar

1

Olive oil, extra-virgin

2 tbsp

Olive oil

2 tsp

Cumin, ground

1 tbsp

Water

1

Large or 2 small ripe-but-firm avocados