Quinoa Salad with Roasted Cauliflower & Chickpeas
A spicy citrus dressing finishes this warm salad off perfectly.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
1 small head of cauliflower, broken into small florets
2 Tbsp (30 ml) olive oil
zest of 1 lemon
1 x 410 g can chickpeas, rinsed, drained and dried well with paper towel
2 Tbsp (30 ml) honey (use coconut sugar or maple syrup for a vegan version)
1 small red onion, halved and thinly sliced
1 C (250 ml) mix of chopped fresh Italian parsley, mint and coriander
Danish or goat’s feta, for serving (optional, leave off for a vegan version)
juice and zest of 1 lemon
1 clove garlic, crushed
1 tsp (5 ml) honey (use coconut sugar or maple syrup for a vegan version)
¼–½ tsp (1.25–2.5 ml) chilli paste, according to taste
½ tsp (2.5 ml) ground cumin
3 Tbsp (45 ml) extra virgin olive oil
Preheat the oven to 220 °C and lightly grease a baking tray.
Place the cauliflower florets and chickpeas onto the greased baking tray. Drizzle with 1 Tbsp (15 ml) olive oil and sprinkle with lemon zest.
Place the chickpeas into a bowl, drizzle with the remaining 1 Tbsp (15 ml) olive oil and the 2 Tbsp (30 ml) honey and mix until well coated. Add the chickpeas onto the baking tray with the cauliflower.
Roast the cauliflower and chickpeas for 20 minutes – the cauliflower should be tender and slightly charred and the chickpeas should be golden.
Cook the quinoa according to the packet instructions and drain well.
Toss the cooked quinoa, roasted cauliflower and chickpeas, onion and herbs together until well combined. Add the feta, if using, and mix in gently.
Mix all the dressing ingredients together and drizzle over the salad just before serving.