Roast cauliflower salad with quinoa
Roast cauliflower salad with quinoa is hearty, filling, and nutritious. It is simple to prepare, makes a tasty side dish and is great for packed lunches and picnics too.
Equipment
- Chopping board
- Sharp knife
- Baking tray
- Saucepan with lid
- Bowl
- Spoon or fork
Ingredients
- 130 g cauliflower florets
- 200 g cooked quinoa (red or white or a mixture)
- 60 g garden peas (fresh or frozen)
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 1 dessertspoon balsamic vinegar
Instructions
- Slice the cauliflower (about 0.5cm thick) and place on a baking tray.
- Drizzle olive oil over the cauliflower slices and sprinkle a little Cajun seasoning over each slice.
- Roast in a hot oven for about 5 minutes.
- Turn the slices over, drizzle a little olive oil and sprinkle Cajun seasoning over the second side and return to the oven for about 5 minutes or until cooked.
- Cook the peas while the cauliflower is in the oven.
- Place the cooked quinoa in a bowl. Add the cooked peas and most of the cauliflower and mix. Drizzle with balsamic vinegar and place the remainder of the cauliflower on top to decorate.
Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 29mgPotassium: 463mgFiber: 6gSugar: 4gVitamin A: 734IUVitamin C: 43mgCalcium: 41mgIron: 2mg
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