Roast cauliflower, pomegranate & quinoa salad

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Serves 6-8 serves

*Gluten free, Low Gi & Vegetarian. 

 

Ingredients

1 cup quinoa (raw)

1 cauliflower head, chopped into florets

150g rocket leaves

1 pomegranate, seeded

1/3 cup pine nuts

Dressing

¼ cup natural yoghurt

Juice of 1 lemon

1 tbsp olive oil

Salt & Pepper 

 

Method

1)    Preheat oven to 180°C and place cauliflower florets onto lined baking tray. Drizzle 2 tsp olive oil over the florets and place into the oven. Roast for 30 minutes until soft.  

2)    Meanwhile, rinse quinoa, place into a medium saucepan. Add 2 cups water and bring to boil. Immediately reduce to a simmer.

3)    When all water has almost gone, take quinoa off the heat and let it steam in saucepan with lid on (3mins). Then take it off the heat & let quinoa cool.

4)    Heat a small frying pan over medium heat, add pine nuts and toast for 2 minutes until golden brown.

5)    Scatter rocket leaves & quinoa over a large serving dish. Add cauliflower florets, toasted nuts & pomegranate seeds.

6)    Finally, mix together dressing ingredients and drizzle over the top immediately before service.

 

Ways to use this healthy salad:

Eat as a side with a palm size piece of grilled lean meat, chicken or salmon/fish

For vegetarians add some chickpeas or lentils to add protein

Quinoa can be replaced with pearl barley or wholemeal couscous & pinenuts can be substituted for walnuts. 

 

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Katrina Mills

Katrina is an enthusiastic and driven dietitian with a client-centered approach to nutrition and health. She understands the positive effects nutrition has on the ability to assist in recovery, ease symptoms and improve overall quality of life.