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Moroccan Cauliflower & Quinoa Salad [vegan] [gluten free]

Moroccan Cauliflower & Quinoa Salad

This Moroccan cauliflower and quinoa salad is bursting with the delicious flavours of ras el hanout. Tossed in a lemon dressing, it is topped with plump flame raisins, chopped almonds, juicy pomegranate seeds as well as freshly chopped parsley and mint. 
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads
Cuisine Moroccan
Servings 6 people
Calories 373 kcal

Equipment

oven tray
saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g cauliflower florets
  • 4 Tbsp olive oil
  • 1 Tbsp ras el hanout
  • 100 g uncooked quinoa
  • 1 generous handful of flame raisins
  • seeds of 1/2 large pomegranate
  • 1 generous handful of chopped parsley
  • 1 generous handful of chopped mint leaves
  • 1 generous handful of roughly chopped almonds
  • 400 g can of chickpeas

DRESSING:

  • 1 tsp Dijon mustard
  • 4 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1 garlic clove grated
  • 1 tsp ras el hanout
  • 2-4 tsp maple syrup or agave syrup or honey for vegetarians
  • salt & pepper

Instructions
 

  • Preheat oven to 200C/fan 180C/gas 6.
  • Cut cauliflower in medium size florets. Toss together 4 Tbsp olive oil and 1 Tbsp of ras el hanout until well coated all over. Spread on a baking tray and cook for around 20 mins until the cauliflower is soft and brown (it should still have a bite).
  • While the cauliflower is in the oven, cook the quinoa in boiling water for 10-12mins according to packet instructions. When done, drain well and set aside.
  • To make the dressing, mix together Dijon mustard, 4 Tbsp olive oil, 3 Tbsp lemon juice, 1 grated garlic clove and 1 tsp ras el hanout. Sweeten to taste with 2-4 tsp maple syrup (or agave syrup or honey for vegetarians). Set aside.
  • Put quinoa in a large serving bowl. Add flame raisins, pomegranate seeds, chopped parsley, chopped mint leaves, chopped almonds and drained chickpeas. Toss altogether with roasted cauliflower and dressing. Season to taste with salt and pepper. Serve at room temperature.

Nutrition

Serving: 250gCalories: 373kcalCarbohydrates: 36gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 41mgPotassium: 570mgFiber: 8gSugar: 6gVitamin A: 42IUVitamin C: 44mgCalcium: 83mgIron: 4mg

Find this recipe online:

Moroccan Cauliflower & Quinoa Salad

https://theflexitarian.co.uk/recipe-items/moroccan-cauliflower-quinoa-salad-vegan-gluten-free/