
Ingredients
4 large Collard Leaves
4 medium carrots (or 3 large), cut in half lengthwise and then cut into 2 inch segments/chunks
2 cups small to medium cauliflower florets
1 Tbsp avocado oil or olive oil
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp garlic powder
1/4 tsp cayenne pepper, if you like a little heat
Freshly ground salt and pepper
3/4 cup quinoa
1 2/3 cups water
1/3 cup diced green onion
1/3 cup cilantro
1/3 cup flat leaf parsley
1/3 cup chopped pitted Medjool dates (or sub dried cherries)
1/3 cup salted cashews (or sub pistachios or roasted almonds)
Dressing
3 Tbsp tahini