Name: Crunchy quinoa salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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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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

LEMON VINAIGRETTE

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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Method:

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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