Roasted Cauliflower, Quinoa & Feta Salad
Rate this RecipeIngredients
- 1 head cauliflower broken into florets
- 2–3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1/2 cup flaked almonds
- 1 cup quinoa rinsed
- 1 teaspoon vegetable stock powder or chicken stock powder
- 1 cup baby spinach chopped
- 400 g canned chickpeas drained & rinsed
- 5 spring onions finely sliced
- 100 g danish feta cheese crumbled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 lemon juice squeezed
- 1 tablespoon honey optional
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the cauliflower on a roasting tray. Drizzle with the olive oil and season well. Roast for about 25–30 minutes or until cooked through and caramelised.1 head cauliflower, 2–3 tablespoons extra virgin olive oil
- Place the almonds on a tray and roast in the oven for 10 minutes until golden. Remove, cool and roughly chop.1/2 cup flaked almonds
- Place the quinoa and stock powder in a small saucepan and fill with cold water. Bring to the boil, then immediately turn right down to a very gentle simmer. Cook for no longer than 15 minutes, until tender but not mushy (quinoa can overcook very easily so keep an eye on it). Drain and set aside.1 cup quinoa, 1 teaspoon vegetable stock powder
- For the dressing: Mix all the ingredients together in a bowl or jug. Season well and adjust to taste.2–3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1/2 lemon, 1 tablespoon honey
- To a large bowl, add the quinoa, cauliflower, spinach, chickpeas, spring onion, feta and almonds. Drizzle over the dressing and gently combine. Season well and serve.1 cup quinoa, 1 head cauliflower, 1 cup baby spinach, 400 g canned chickpeas, 5 spring onions, 100 g danish feta cheese, 1/2 cup flaked almonds
Notes
It is lovely to make this salad when the quinoa is still warm, as the feta softens and coats everything beautifully. It is also delicious if created cold.
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