Warm Brussels Caesar Salad

Directions

1. 1

   Heat a griddle to low. Add 1-2 tsp of olive oil and sauté shredded Brussels and cabbage for 3-5 minutes or until slightly wilted. Season to taste with Blackstone Essential Blend seasoning.

2. 2

   On the opposite side of the griddle, add 1 tsp olive oil and spread quinoa out in a thin layer. Cook for 3 minutes, then toss/flip onto the opposite side. Cook for an additional 3 minutes.

3. 3

   In a bowl, whisk together tahini, lemon juice, lemon zest, Dijon mustard, garlic paste, water, parmesan cheese, and Essential Blend seasoning (to taste). Add the cooked Brussels and cabbage, toss to combine.

4. 4

   Top with toasted quinoa and additional parmesan cheese.