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Warm quinoa salad with roasted cauliflower and a spicy citrus dressing

Ingredients 16
Servings 6
Time 10 mins


  • 125
    quinoa, cooked according to packaging instructions and well drained
  • 1
    small head of cauliflower - broken or cut in small florets
  • 1
    can chickpeas - rinsed, drained and dried well with kitchen towel.
  • Zest of 1 lemon
  • 30
  • 30
    olive oil
  • 1
    small red onion - halved and thinly sliced
  • 250
    combination of Italian parsley, mint and coriander
  • Dressing:
  • Zest of 1 small orange
  • Juice and zest of 1 lemon
  • 1
    clove garlic - crushed
  • 5-10
    honey - to taste
  • 1-2
    chilli paste
  • 2.5
    ground cumin
  • 45
    extra virgin olive oil


20 mins
Preheat the oven to 220°C. Place the cauliflower florets onto a greased baking sheet. Drizzle with 15 ml olive oil and sprinkle with lemon zest.  Give them a good shake.

Place the chickpeas, 15 ml olive oil and 30 ml honey into a bowl and mix until well coated. Place onto a greased baking tray.

Roast the cauliflower and chickpeas for 20 mins (cauliflower should be tender and slightly charred and the chickpeas should be golden). Toss the cooked quinoa, roasted cauliflower and chickpeas, onions and herbs together until well combined.

Mix the dressing together and drizzle over the salad just before serving. OPTIONAL: Add some Danish or goat’s feta to this salad. Delicious!


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Recipe by Carey Boucher Erasmus (@bitsofcarey) and was originally published in Crush online magazine.


Read more on: vegetarian  |  salads  |  recipes

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