Cauliflower & Quinoa Salad
Celebrate the flavors of the Mediterranean with this vibrant and nutritious Cauliflower Quinoa Salad. Roasted cauliflower and chickpeas come together with fluffy quinoa, fresh herbs, and tangy feta to create a satisfying and wholesome dish. The combination of zesty lemon and aromatic garlic adds a delightful touch to this simple yet flavorful salad. Perfect for a light lunch or a side dish at your next gathering, this salad is sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 350g cauliflower (about 1/2), cut into small florets
- 1 garlic clove, finely chopped
- Finely grated rind and juice of 2 lemons, or to taste
- 100ml extra-virgin olive oil
- 400g canned chickpeas, drained, rinsed
- 200g quinoa
- 1 1/2 cups each coarsely torn flat-leaf parsley and mint
- 3 spring onions, thinly sliced
- 1 tbsp sherry vinegar
- 100g Greek feta or labne, coarsely crumbled
Instructions
- Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
- Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a oven tray and roast until gold (15-20 minutes).
- Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
- Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
Yield
Serves 4
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