Drizzled with herby lemon tahini sauce!
To make the Quick Pickled Onions: Pack the sliced onions tightly into a 1-pint mason jar or something similar with a tight seal. In a small saucepan combine the vinegar, maple syrup, salt and pepper flakes. Bring the mixture to a gentle simmer and carefully pour into the jar with the onions. Using a fork press the onions down into the liquid and let it sit for 30 minutes. Once it’s cooled to room temperature, cover and place in the refrigerator for a couple hours or overnight for best results. Use as a one of the salad’s toppers.
For the Roasted Spiced Cumin Carrots: Pre-heat the oven to 400 degrees F and line a baking sheet wth parchment paper. Wash and prep the carrots, then lay them spaced out on the tray and coat them with the olive oil and then the spices. Make sure to fully coat the carrots. Bake for 20 mins or until softened. Let cool and set aside.
Herby Lemon Tahini Dressing: Place all of the ingredients (tahini, water, garlic, parsley, olive oil, lemon, sea salt) into a blender and blend until fully mixed. Stored in a tightly sealed glass jar and use when you’re ready to top your salad.
Bowl directions: First cook the quinoa. Rinse quinoa and then combine the quinoa and water in a medium pot. Bring to a boil, cover and reduce the heat, simmer for 15 minutes. Then remove from the heat and let it sit covered for an extra 10 minutes. Once the 10 minutes is up, fluff with a fork and set side and cool. Once cooled, in a bowl mix the cooked quinoa, prepped pomegranates seeds and chopped curly parsley and mixed them all together to created the grain base for the salad. While the quinoa is cooking, prep the vegetables and salad toppers. Line a baking sheet with parchment paper and prepare the VG Gourmet Mini Kebab Plant-based Bites following the packaging instructions. Once the kebabs are ready and cooled, assemble your salad and enjoy!