Roast Cauliflower and Quinoa Salad

Method

1. Heat the oven to 220 C (200 C for fan ovens) / 425 F / Gas 7 and line a medium roasting tray or dish with greaseproof paper or a silicon mat
2. Cut the florets off cauliflower stalk and break into small bite sized pieces. Put into a bowl, drizzle with a little olive oil and sprinkle in the garlic powder, dried mixed herbs, cumin, paprika, turmeric and some salt and pepper. Toss it all well together to coat the cauliflower.
3. Tip the seasoned cauliflower florets onto the baking tray and roast for 15-20 minutes until the florets are golden and just cooked but not too soft. Set aside to cool.
4. Cook the quinoa while the cauliflower is roasting - put the quinoa and vegetable stock in a small saucepan, bring to the boil and simmer over a low heat for 15-20 minutes till all the liquid has been absorbed. Stir occasionally.
5. Leave the quinoa to cool once cooked, then stir in the grated lemon zest, shredded basil and sliced spring onions. Check seasoning and add salt and pepper to taste
6. You can then start layering your jars - I started with a few spoons of quinoa followed by some halved cherry tomatoes, then the roasted cauliflower, some crumbled feta cheese, chopped pistachios and finally some diced red pepper.
7. Layer it all up then pop in the fridge ready to grab and go the next day.