This dish is a true celebration of vegetables. It's bursting with bright colors and fresh flavors. Roasting the veggies adds depth and texture to the salad.
For the roasted vegetables:
Preheat oven to 350°F.
Keeping the vegetables separate, place them on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Bake for about 20 minutes or until fork-tender and lightly browned. Remove from the oven and set aside to cool.
For the quinoa:
In a small pot, bring 2/3 cup of water to a boil. Stir in the quinoa, cover and reduce heat to a low simmer. Cook approximately 12 minutes. Remove the cooked quinoa to a bowl and let cool.
For the dressing:
In a mixing bowl, whisk together the tahini, Greek yogurt, honey, lemon zest and juice, ground coriander, turmeric and olive oil. Season with salt and pepper to taste.
For the salad:
In a mixing bowl, combine the roasted vegetables, quinoa, grapefruit, raisins, pumpkin and sesame seeds, biquinho peppers and sliced chile. Toss with 1 ounce of the tahini dressing and season with salt and pepper.
On the serving plate, spoon one more ounce of the tahini dressing, and place salad on top. Garnish with the picked cilantro, parsley and upland cress or watercress.