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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:
    Dressing:

      Preparation method

      1. Preheat oven to 180C
      2. 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.
      3. 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.
      4. 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.
      5. Add both the cumin and turmeric to cooked quinoa and stir through thoroughly.
      6. Place spinach in a large serving bowl. Add quinoa, roasted cauliflower, cranberries, parsley and onion.
      7. To make the dressing for the salad, combine all dressing ingredients into a small bowl and mix well.
      8. Drizzle salad with the dressing, top with pine nuts, and serve.