Quinoa and Cauliflower Salad with Almonds

  • Quinoa and Cauliflower Salad with Almonds

Quinoa and Cauliflower Salad with Almonds



(serves 6 -8)

Supposedly quinoa, a gluten free grain, is pronounced keenwa but I have a feeling that is with an American accent. I say kenwah. You say tomato I say tomato.

1 small - medium cauliflower (cut into florets)
1/4 cup olive oil
2 +1/2 tsp flaky sea salt
½ tsp freshly ground black pepper
Cooked Quinoa {see recipe following}
1 red onion (quartered & thinly sliced)
1 ½ tsp finely grated lemon zest
6 tbsp lemon juice
loosely packed ½ cup caper berries {drained and rinsed}
1/2 cup lightly toasted almonds (roughly chopped)
¼ cup sliced mint leaves
¼ cup roughly chopped Italian parsley
½ cup roughly chopped heart of celery leaves
½ cup sliced beans {if very fresh use raw, or alternatively blanch in pot of boiling water set over high heat. When fork tender refresh under cold water}
2 tbsp lemon infused olive oil
¼ cup dill leaves

Place cauliflower into a large bowl. Add olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Toss to combine.

Place a flat plate over a medium-high heat, or turn on a barbecue flat plate, and heat until hot. Add cauliflower in a single layer and cook until cauliflower has charring on it. Turn cauliflower to char all sides. Remove from heat, place in a bowl and leave until cold.

Add Cooked Quinoa, red onion, lemon zest and juice, caperberries, almonds, mint, parsley, celery leaves, beans, lemon infused olive oil, and remainder of salt and pepper.

Toss well to combine all the flavours.

Pile into centre of a large platter and sprinkle with dill leaves.

To Cook Quinoa

(makes 450g)

1 cup quinoa (rinsed under cold water)
1+1/2 cup water
1/2 tsp table salt

Place quinoa, water and salt into a medium-sized pot and stir to combine. Set pot over a medium heat and bring to the boil. Cover with a lid and reduce heat to a simmer. Simmer for 10-12 minutes or until water is absorbed and quinoa is tender.

Remove from heat, stir, replace lid and leave for 5 minutes at room temperature or until quinoa looks dry and fluffy.

Remove lid, fluff with a fork and serve immediately. Alternatively cool completely and combine with salad ingredients to serve at room temperature.