Fast Recipes

Warm roast cauliflower, chickpea and quinoa salad

Australian Gourmet Traveller recipe for warm roast cauliflower, chickpea and quinoa salad.

By Emma Knowles
  • Serves 4
  • 30 mins cooking
Warm roast cauliflower, chickpea and quinoa salad
Warm roast cauliflower, chickpea and quinoa salad

Ingredients

  • 350 gm cauliflower (about ½), cut into small florets
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 2 lemons, or to taste
  • 100 ml extra-virgin olive oil
  • 400 gm canned chickpeas, drained, rinsed
  • 200 gm quinoa
  • 1½ cups each coarsely torn flat-leaf parsley and mint
  • 3 spring onions, thinly sliced
  • 1 tbsp sherry vinegar
  • 100 gm Greek feta or labne, coarsely crumbled

Method

Main
  • 1
    Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
  • 2
    Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).
  • 3
    Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
  • 4
    Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.

Notes

This recipe is from the November 2011 issue of .

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  • Author: Emma Knowles