Warm Cauliflower, Quinoa & Chickpea Salad
Warm Cauliflower, Quinoa & Chickpea Salad
Rate this RecipeIngredients
- 1 cauliflower approximately 600 g, broken into small florets
- 2-3 tablespoons extra-virgin olive oil
- salt flakes and freshly ground black pepper
- 1/2 cup flaked almonds
- 1 teaspoon vegetable or chicken stock powder
- 1 cup quinoa rinsed
- 1 cup baby spinach leaves chopped
- 400 g can chickpeas drained and rinsed
- 5 spring onions finely sliced
- 100 g Danish feta crumbled
Lemon Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- juice of 1/2 lemon
- 1 tablespoon honey optional
- salt flakes and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (fan-forced).
- Place the cauliflower on a baking tray. Drizzle on the olive oil and season well. Bake for 25–30 minutes until the cauliflower is cooked through and deep golden brown in places. Set aside. Scatter the flaked almonds on another baking tray and toast in the oven. 10 minutes. Remove and allow to cool.
- On to the quinoa. Pour 1 litre (4 cups) water into a saucepan, stir in the stock powder and quinoa. Place over medium heat and bring to the boil. Turn the heat down to low and simmer gently for 15 minutes. Drain and rinse the quinoa under cold water to stop the cooking process. Drain again and set aside.
- Whisk all the lemon dressing ingredients together in a small bowl. Taste and adjust seasoning as needed.
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