Warm Cauliflower, Quinoa & Chickpea Salad

A warm salad featuring roasted cauliflower, quinoa, chickpeas, and a lemon dressing.

By @wholesomebysarah

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 whole cauliflower
• 2 tablespoons extra-virgin olive oil
• 0 salt flakes
• 0 freshly ground black pepper
• 0.5 cup flaked almonds
• 4 cups water
• 1 teaspoon vegetable or chicken stock powder
• 1 cup quinoa
• 1 cup quinoa
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 0.5 lemon lemon juice
• 1 tablespoon honey
• 0 salt flakes
• 0 freshly ground black pepper
• 1 cup baby spinach leaves
• 1 cup quinoa
• 400 grams chickpeas
• 1 whole cauliflower
• 5 whole spring onions
• 100 grams Danish feta
• 0.5 cup flaked almonds
• 0 lemon dressing
• 0 salt flakes
• 0 freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (fan-forced).
2. Place the cauliflower on a baking tray. Drizzle on the olive oil and season well with salt flakes and freshly ground black pepper. Bake for 25–30 minutes until the cauliflower is cooked through and deep golden brown in places. Set aside.
3. Scatter the flaked almonds on another baking tray and toast in the oven for 10 minutes. Remove and allow to cool.
4. Pour 1 litre (4 cups) water into a saucepan, stir in the stock powder and quinoa. Place over medium heat and bring to the boil. Turn the heat down to low and simmer gently for 15 minutes.
5. Drain and rinse the quinoa under cold water to stop the cooking process. Drain again and set aside.
6. Whisk all the lemon dressing ingredients together in a small bowl. Taste and adjust seasoning as needed.
7. Place the spinach, quinoa, chickpeas, cauliflower, spring onion, feta, and almonds in a large bowl.
8. Drizzle the lemon dressing over the top and gently mix to combine.
9. Season well with salt flakes and freshly ground black pepper and serve.