Comments on: Tomato Avocado Quinoa Salad with a Carrot Ginger Sesame Dressing

By: Quinoa Sprouts, Avocado, and Tomato Marinara Wraps (& Cookbook Giveaway) | the taste space - steam, bake, boil, shake!

Mon, 15 Apr 2013 10:10:17 +0000

[...] out my top 10 cookbooks to move with me, but I may have to revise that list as I have discovered new favourites. Even more scary is that I have partially migrated to electronic cookbooks. It makes it [...]

By: Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill | the taste space - steam, bake, boil, shake!

Thu, 04 Apr 2013 10:09:30 +0000

[...] leftover hummus after a party, I decided to turn it into a thick dressing for my salad. My last carrot (ginger sesame) dressing was paired with quinoa, avocado and tomato. This time, I juxtaposed it against black rice, [...]

By: Ellen Lederman

Ellen Lederman — Mon, 21 Jan 2013 21:33:43 +0000

Janet, I think you need to have a remedial recipe section for those of us who butcher (probably not the best word choice on a vegan blog!) your recipes through no fault of yours!
It was going really well. The dressing was made. Then I saw I had left out the toasted sesame seeds (was waiting for them to cool). So I reblended them…..and they made the dressing turn from bright orange to a mustard color….because I used black sesame seeds (I have more of them than white and thought maybe they are more nutritious than white, being more highly colored). So now the dressing will match the quinoa color. We’ll just have to visualize it being a bright orange as in your photo.
It’s delicious. I truly don’t miss the extra oil. Lots of good mouth feel. And considering that my husband just got back a very dire report about the calcification of his coronary arteries (genetics trumped daily exercise and a healthy vegetarian, mostly vegan, sometimes raw diet), we may need to start limiting oil.

By: janet @ the taste space

janet @ the taste space — Fri, 11 Jan 2013 02:42:16 +0000

Good question, Genevieve. I’d cook the carrots first if you don’t have a high-speed blender. I wouldn’t have thought to pair the avocado either but that’s how they do in Japanese restos. The quinoa was a different twist.

By: Genevieve

Genevieve — Fri, 11 Jan 2013 01:49:33 +0000

That dressing looks so smooth and creamy! I’m surprised it would work without cooking the carrot first to soften it up before blending – if I don’t have an amazing blender, do you think a food processor would do the job? I wouldn’t think to pair a carrot dressing with a tomato-avocado salad, but it definitely looks tasty!

By: Smoky Black Eyed Pea and Kale Stew « the taste space – steam, bake, boil, shake!

Thu, 10 Jan 2013 10:31:52 +0000

[...] even a weekly special. No broccoli in the entire store. I thought new year’s meant more carrots, but maybe it really means [...]

By: janet @ the taste space

janet @ the taste space — Thu, 10 Jan 2013 01:22:17 +0000

Do let me know how you like it, Ellen. You definitely do not miss the oil.

By: Joanne

Joanne — Wed, 09 Jan 2013 01:59:08 +0000

Mmm I love carrot tahini soup so I imagine I’d adore this sesame-rich dressing!

By: Ellen Lederman

Ellen Lederman — Tue, 08 Jan 2013 22:29:12 +0000

Sounds great! This will be the first salad dressing I’ve ever made without any oil…curious to see whether the seeds give it enough body and good mouth feel (I have a feeling they will!)

By: Eileen

Eileen — Tue, 08 Jan 2013 18:55:20 +0000

Yay, another carrot dressing! I love the idea of combining lots of veg content with a hot grain salad.