Friday, September 13, 2013

Roasted Cauliflower And Quinoa Salad



I am completely hooked on quinoa at the moment. Though I have always enjoyed dishes with quinoa when dinning out, I have never cooked it at home until a few weeks ago. 

We bought a box of quinoa and guess what? There is a recipe on the back of the package by Cath Claringbold, a Melbourne chef renowned for her Middle Eastern cooking. I tweaked the recipe a little and it is now a favourite at the Tummies'!

Give it a try if you are a lover of quinoa or a late convert like us. Serve it as it is or as a side dish when you next roast a chook.

Happy cooking and have a wonderful weekend!

P.S The original recipe asks for pomegranate seeds. When the fruit is in season, make sure you add 1 cup of the ruby coloured seeds to brighten up the dish. 



recipe adapted from Cath Claringbold's
serve 2 as a main or 4 as a side dish
you'll need;
1/2 a cauliflower, sliced 
160 g of white quinoa, cooked and cooled
500 ml of vegetable stock
1/4 cup of slivered almonds, lightly roasted
1/4 cup of sultanas, roughly chopped
1/2 bunch of flat leaf parsley, shredded
1/2 bunch of coriander, shredded
3 spring onions, finely chopped
1 red onion, sliced and caramelised

for the dressing;
3 tbs of extra virgin olive oil
2 tbs of sherry vinegar
1 tbs of pomegranate molasses
sea salt to taste
crushed black pepper to taste



Place sliced cauliflower in a roasting pan, drizzle with some olive oil, season with salt and pepper and roast in the pre-heated oven for 20 to 30 minutes, stirring from time to time to ensure even browning. Remove and allow to cool.



To cook the quinoa - place quinoa in a pot, wash and drain well then add stock to the pot simmer on low heat and cook until the quinoa is tender and the stock has evaporated. Remove from pot and allow to cool.



Prepare the rest of the ingredients and set aside.



I have added caramelised onion to the salad which works wonder to the already delicious salad.



Place all ingredients in a salad bowl, drizzle with the dressing and toss well. Serve it as a light vegetarian meal.



Or as a side dish with roast chicken or grilled fish.

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