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Cauliflower, pomegranate and quinoa salad

A salad that's all crunch and freshness.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking (plus cooling)
  • Serves 6
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Raw cauliflower adds both texture and bulk to salads. Combine it with a base grain or seed – we've used quinoa here – add some pomegranate, plenty of herbs and roasted nuts, and
it's a meal full of crunch and freshness.

Ingredients

  • 100 gm (½ cup) quinoa
  • 1 small cauliflower (about 1kg), finely chopped
  • 1 cup each coarsely chopped mint, flat-leaf parsley, coriander and chives
  • Arils from ½ pomegranate
  • Juice of 2 lemons (or to taste)
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 2 tbsp coarsely chopped roasted almonds
  • 2 tbsp coarsely chopped roasted walnuts
  • ¼ preserved lemon rind, finely chopped
  • 1 small garlic clove, finely chopped

Method

  • 1
    Cook quinoa in a large saucepan of boiling water until tender (6-8 minutes). Drain and cool (15 minutes).
  • 2
    Combine remaining ingredients in a large bowl, add quinoa, toss to combine, season to taste and serve.