Crunchy quinoa salad

Source Food
4 servings Prep: 40 mins, Cooking: 10 mins
Rate this recipe
A filling salad.

By Food24 October 27 2015
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Ingredients (21)

100 g quinoa — cooked
80 g butternut — cubed and roasted
60 g cauliflower — raw
20 ml fresh chillies — 573
30 g cucumber — wedges
30 g carrot — raw, julienned
20 g kale — torn into bite size pieces
5 g fresh parsley — chopped
5 g fresh mint
30 g feta cheese — Danish, crumbled
fresh chillies — 573
10 g pumpkin — seeds, roasted
15 g sprouts — lentil
salt and freshly ground black pepper
30 ml fresh chillies — 573
10 ml vinegar — white wine
3 ml pomegranate — molasses
1 ml wholegrain mustard
5 ml lemon juice
2 g fresh parsley
salt and freshly ground black pepper
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In a frying pan, heat a little olive oil over a high heat. Pan fry cauliflower until well coloured. Ensure not to over cook cauliflower.

Place all vinaigrette ingredients into a jug blender and blend together. Season to taste.

To serve:
Toss together quinoa, butternut, cauliflower, cucumber, carrot, kale, parsley and mint together. Season with salt and pepper.

Drizzle with lemon vinaigrette and toss well.

Place into salad container and top with crumbled Danish feta, pumpkin seeds and sprouts.

Recipe reprinted with permission of Source Food.

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