& curried quinoa salad
A Middle-Eastern inspired salad that pairs perfectly with plain fish or chicken.
About this Recipe
This is one of those dishes where the flavours develop overnight, so luckily it makes a large enough quantity for leftovers!
Step by Step Instructions
- 1 head of cauliflower, cut into bite size chunks
- 2 tbsp coconut oil
- 1 cup quinoa
- 1 tsp curry powder (or use garam masala)
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1/3 cup red onion, finely diced
- 1/3 cup dried cranberries
- 1/3 cup roasted cashews, chopped
- 400g can chickpeas, rinsed & drained
- ½ cup fresh coriander leaves, finely chopped
- ½ cup fresh mint leaves, finely chopped
For the dressing:
- Juice of 2 lemons (or limes)
- 1/3 cup olive oil
- Salt & pepper to taste
Preheat the oven to 180C. Place the cauliflower in a roasting dish, toss in coconut oil and bake for around 30 minutes until tender, but still has a bite. Stir regularly to prevent the edges from burning.
Add the quinoa to a saucepan of boiling water or vegetable stock, then turn down the heat and simmer for around 8 minutes, or until the grains float to the surface and start to unfurl. They should retain a slight bite (don’t overcook or the quinoa will become soggy). Once cooked, drain the quinoa well, place in a large serving bowl and mix in the curry powder, sweet paprika, turmeric and cumin. Set aside to cool.
Once the quinoa has cooled, mix in the red onion, dried cranberries, cashews, chickpeas, coriander and mint.
Whisk the lemon juice, olive oil and seasoning in a small bowl and toss into the quinoa mix just before serving.
Cauliflower, like many other white foods including mushrooms, onion, garlic or leek is rich in sulphur, which is crucial for liver detoxification.
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