Instructions

1. Cook the quinoa, adding a little olive oil, salt, and turmeric to the cooking water, then set aside to cool.
2. Roast the sweet potato and cabbage in the oven until golden and crispy.
3. In a large bowl, add the chopped kale and massage it gently with your hands to soften it.
4. Add the cooked quinoa, sweet potato, cabbage, pickled onions, avocado, cheese, and sesame seeds.
5. Prepare the dressing by blending all the ingredients in a blender or using an immersion blender until smooth and creamy.
6. Pour the dressing over the salad and mix well.
7. Serve immediately or store in the refrigerator as a meal-prep friendly dish.