1 bunch Brussels sprouts, thinly sliced with a mandolin
¼ purple cabbage, thinly sliced with a mandolin
1 cup cooked quinoa
Blackstone Essential Blend seasoning
¼ cup tahini
Juice from ½ lemon, plus zest
1 tsp Dijon mustard
1 tsp garlic paste
2 tsp water
1/8 cup parmesan cheese (vegan parmesan can be used)
Olive oil
Directions
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.
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.
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.
Top with toasted quinoa and additional parmesan cheese.
