Golden Quinoa Salad with Roasted Cauliflower [vegetarian] [gluten free]
This Golden Quinoa Salad with Roasted Cauliflower makes a quick and healthy meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 75 g quinoa
- 600 g cauliflower florets
- 400 g can chickpeas
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 Tbsp olive oil
- handful of almonds
- seeds from 1/2 a pomegranate
- 5 sprigs of fresh coriander
- 5 sprigs of fresh mint
FOR THE DRESSING:
- 3 Tbsp Non Fat Greek Yoghurt
- 1 tsp of clear honey
- juice of 1 lemon
- 2 Tbsp olive oil
- 1 garlic clove crushed
- 1/2 tsp turmeric
- 1 tsp cumin
- 3 Tbsp Fresh chopped coriander leaves
- 3 Tbsp Fresh chopped mint leaves
- salt & pepper
Instructions
- Preheat oven to 220°C / 425°F (200°C / 390°F fan).
- Heat some water in a saucepan. When water is boiling add quinoa and cook according to packet instructions. It should take 10-15 mins. When the quinoa is cooked drain and set aside.
- In the meantime, cut cauliflower florets in quarters. Place on a roasting tray. Toss in 3 Tbsp of olive oil with ground cumin and ground coriander. Roast for 20 mins until soft.
- Make the dressing by mixing all the ingredients. Season to taste.
- Place quinoa in a large salad bowl. Add roasted cauliflower, drained chickpeas, almonds, pomegranate seeds and chopped coriander and mint. Toss in dressing. Season to taste.
Nutrition
Serving: 250gCalories: 249kcalCarbohydrates: 25gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 220mgPotassium: 496mgFiber: 6gSugar: 4gVitamin A: 20IUVitamin C: 49mgCalcium: 61mgIron: 2mg