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Fiesta Salad

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I know what you're thinking, "Salad, boring!" You couldn't be more wrong! My creamy tahini dressing is the perfect match for these vibrant veggies. This is a super simple weeknight meal (or lunch) that will have everyone re-think their salad routine.

Fiesta Salad

  • Yield: 3-4 Servings


  • ½ Medium Bunch Organic Red Leaf Lettuce, chopped
  • ½ Medium Bunch Organic Lacinto Kale, chopped
  • Large Handful Organic Snap Peas, chopped
  • 1-2 Organic Carrots, chopped
  • Handful Organic Mint, chopped
  • 1 Organic Avocado, chopped
  • ¾ - 1 Cup Organic Frozen Corn
  • 3-4 Small Organic Red, Yellow, &/or Orange Peppers
  • ½ Cup Uncooked Organic Quinoa
  • Extra Virgin Olive Oil
  • 2 Tbsp Organic Tahini
  • 2 Tbsp Organic Sesame Oil
  • 2 tsp Filtered Water
  • Juice of One Organic Lemon
  • ½ - 1 Tbsp Honey (may substitute agave or maple syrup)


  1. Preheat oven to 400 degrees
  2. Place whole peppers and frozen corn on baking sheet and lightly drizzle with olive oil
  3. Place in heated oven for 10 minutes
  4. Remove from oven and stir
  5. Return to oven for 5-10 more minutes or until vegetables begin to blacken a bit
  6. Remove from oven and allow to cool
  7. Meanwhile cook quinoa according to package instructions
  8. Once quinoa is done, remove from heat and allow to cool for a few minutes
  9. Chop all vegetables (including roasted peppers) and mint into about ½ inch pieces and place in large salad bowl
  10. Add corn and quinoa to the vegetables in salad bowl, toss to evenly distribute
  11. Place tahini, sesame oil, filtered water, lemon juice and honey in a small mason jar
  12. Place lid on tightly
  13. Shake until ingredients are well mixed
  14. Drizzle dressing over salad
  15. Give the salad a good stir to incorporate dressing throughout
  16. Serve and enjoy!

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