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Roast Cauliflower and Quinoa Salad

Roast Cauliflower and Quinoa Salad

by The Cook and Him September 09, 2018 1 Comment

Matching the earthy nuttiness of our organic quinoa with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.

Serves 2

Ingredients

  • 1 Small Cauliflower
  • Drizzle of Olive Oil
  • ½ tsp Garlic Powder
  • 1 tsp Dried Italian Mixed Herbs
  • ½ tsp Cumin
  • ½ tsp Paprika
  • ½ tsp Turmeric
  • ½ cup Hodmedod's Organic Wholegrain Quinoa
  • 1 cup Vegetable Stock
  • 1 tsp Lemon Zest, finely grated
  • 4 Spring Onions, thinly sliced
  • 1 tbsp Fresh Basil, shredded
  • Handful Cherry Tomatoes, halved
  • ½ Red Pepper, diced
  • Small handful Shelled Pistachio Nuts, very rougly chopped
  • Salt and Pepper to season

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.



The Cook and Him
The Cook and Him

Author



1 Response

Emma Denyer
Emma Denyer

November 20, 2018

This was a lovely recipe, and good for an evening meal not just takeaway.

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