Roast Cauliflower, Quinoa & Cranberry Salad
Description
Who ever said you don't make friends with salad is due for a retraction because this Roast Cauliflower, Quinoa & Cranberry mix is sure to win you over some new pals. Packed full of fresh veggies and lemon juice for a zesty kick, this dish is the perfect addition to your next outdoor BBQ.
Ingredients
Salad:
- 1 cup Lotus Organic White Quinoa Grain, rinsed
- 2 cups Massel Organic Liquid Vegetable Stock
- 1/2 small cauliflower, stems removed
- 1 tbsp Spiral Organic Extra Virgin Olive Oil
- 1 tbsp lemon juice
- Pinch of Lotus Sea Salt Fine
- 2 tbsp pine nuts
- 2 cups baby spinach, rinsed and dried
- 1/4 cup DR SUPERFOODS Dried Cranberries Organic
- 1/2 cup fresh parsley, finely chopped
- 1/4 red onion, finely chopped
- 1/2 tsp Gourmet Ground Cumin
- 1 tsp Gourmet Turmeric
- 3 tbsp Spiral Organic Extra Virgin Olive Oil
- 1 garlic clove, crushed
- 3-4 tbsp Global Organics Red Wine Vinegar
- 1/2 tsp Lotus Sea Salt Fine
Preparation method
- Preheat oven to 180C
- Place quinoa and vegetable broth in a saucepan over medium-high heat and bring to a boil. Cover saucepan with lid and simmer for 10-15 minutes, or until cooked and the broth is absorbed. Set aside to cool.
- Place cauliflower on a baking tray. Drizzle with olive oil, lemon juice and salt. Bake in the oven for 15-20 minutes, or until cauliflower is slightly browned. Remove from oven and set aside.
- Place pine nuts on an oven tray lined with baking paper and bake in oven until pine nuts are browned (approx. 5-8 minutes). Remove from oven and allow to cool.
- Add both the cumin and turmeric to cooked quinoa and stir through thoroughly.
- Place spinach in a large serving bowl. Add quinoa, roasted cauliflower, cranberries, parsley and onion.
- To make the dressing for the salad, combine all dressing ingredients into a small bowl and mix well.
- Drizzle salad with the dressing, top with pine nuts, and serve.
