Warm quinoa salad with roasted cauliflower and a spicy citrus dressing

6 servings Prep: 10 mins, Cooking: 20 mins By Food24
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Ingredients (15)

125 ml quinoa — cooked
1 cauliflower — small, broken into florets
1 can chickpeas — tinned, drained and rinsed
lemon — zest only
30 ml honey
30 ml fresh chillies — 573
1 red onion — small, halved, thinly sliced
250 ml fresh mixed herbs
DRESSING:
orange — zest only
lemon — zest and juice
1 garlic — cloves, crushed
5-10 ml honey — to taste
1-2 ml chilli paste
2.5 ml cumin — ground
45 ml olive oil — extra virgin
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Method:

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 minutes (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!

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



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