Name: Warm quinoa salad with roasted cauliflower and a spicy citrus dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 125 ml quinoa cooked; 1 cauliflower small, broken into florets; 1 chickpeas tinned, drained and rinsed; lemon zest only; 30 ml honey; 1 red onion small, halved, thinly sliced; 250 ml fresh mixed herbs; 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

Recipe Disclaimer

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Ingredients (14)

125 ml	quinoa — cooked
1	cauliflower — small, broken into florets
1	chickpeas — tinned, drained and rinsed
	lemon — zest only
30 ml	honey
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 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.