I love the nutty flavour you get from toasting or roasting cauliflower and I wanted to come up with a hearty salad you could enjoy as a meal. This one covers all the bases as the quinoa and lentils help to keep protein levels adequate and of course there is always some greens for a vitamin and mineral hit and herbs and spices (particularly my favourite - turmeric) to up the flavour and nutritional benefits a few notches.
½ cup quinoa, rinsed
1 teaspoon freshly grated turmeric (or ground)
½ large cauliflower, chopped into small pieces
1/2 red onion, finely diced
1 x can brown lentils, drained and rinsed
4 handfuls spinach
¼ cup fetta
2 tablespoons currants
¼ cup walnuts, roughly chopped
1 handful of parsley, chopped
2 tablespoons sunflower seeds
Dressing: 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, salt and pepper.
Place the quinoa in a saucepan with ¾ cup water and the turmeric. Bring to the boil and then allow to simmer with the lid on until all of the water has been absorbed. Leave covered, off the heat for 5 minutes and fluff with a fork.
Meanwhile, heat a fry pan to medium – high heat, add 1 teaspoon coconut oil and fry the onion and cauliflower until the cauliflower has started to brown.
Combine the turmeric quinoa and the cauliflower and onion with the lentils, spinach, fetta, currants, walnuts, parsley and sunflower seeds and pour over the dressing.