Roasted Cauliflower, Quinoa & Feta Salad
Roasted Cauliflower, Quinoa & Feta Salad
Ingredients
- 1 cauliflower whole head, broken into florets
- 2-3 tablespoons olive oil extra virgin
- 1 cup spinach chopped
- 1 cup quinoa rinsed
- 1 teaspoon powdered veggie or chicken stock
- 400 g canned chickpeas drained and rinsed
- 5 spring onion finely sliced
- 100 g danish feta cheese crumbled
- 1/2 cup flaked almonds toasted
- sea salt Pinch
- cracked black pepper
Dressing:
- 3 tablespoons olive oil extra virgin
- 1 tablespoon white wine vinegar
- ½ lemon juiced
- 1 tablespoon honey optional
- sea salt
- cracked black pepper
Instructions
- Preheat the oven to 200 degrees Celsius. Place cauliflower on a roasting tray. Drizzle with olive oil and season well, Bake for approx. 25-30 mins or until cooked through and caramelised. Place the almonds on a tray and roast in the oven for 10 mins. Remove, cool and roughly chop.
- Rinse quinoa under cold running water. Add 1 cup of quinoa to a saucepan of cold stock water (add the powdered stock to the water). Bring to the boil and then immediately turn right down to a very gentle simmer (quinoa can overcook and become mushy very easily). Cook for no longer than 15 mins (it will continue cooking), otherwise it will become mushy. Drain and set aside.
- For the dressing: Mix all ingredients together in a bowl or jug. Season well and adjust to taste.
- To a large bowl, add the spinach, cooked quinoa, chickpeas, cauliflower, spring onion, feta and almonds. Drizzle over the dressing and gently combine. Season well and serve.
- Tip: It is lovely to serve make up this salad when the quinoa is still warm, the Danish feta softens and it all works together so well. It is also delicious if created cold.
Nutrition
Calories: 462kcalCarbohydrates: 55gProtein: 14gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 333mgPotassium: 919mgFiber: 11gSugar: 8gVitamin A: 877IUVitamin C: 82mgCalcium: 109mgIron: 4mg
Keywords
