Quinoa contains all nine amino acids as well as high levels of protein, iron, fibre and magnesium. It is naturally gluten free, easy to prepare and provides a nutritious alternative to rice or couscous. Its characteristic nutty flavour is perfect for this gluten free, vegan salad which is packed full of fresh flavours, herbs and spices.
Half a head of cauliflower
1 tbsp olive oil
1 tbsp coriander seeds
1 tbsp cumin seeds
200 gm green beans, topped and halved
1 1/2 cups cooked quinoa
1/2 cup finely chopped mint, loosely packed
1/2 cup finely chopped parsley, loosely packed
2 tbs preserved lemon rind, finely chopped
1/4 cup currants
1/4 cup slivered almonds
Juice of one lemon
Preheat oven to 180C. Place slivered almonds in a single layer on a baking tray lined with baking paper and roast in the oven for 5-10 minutes or until golden brown.
Chop the cauliflower into florets.
Crush the cumin and coriander seeds in a mortar and pestle.
Place the cauliflower in a roasting dish lined with baking paper (this prevents the cauliflower from sticking to the pan and also allows you to cook with less oil). Toss the florets with the crushed cumin and coriander seeds, olive oil and season generously with salt and pepper. Bake for 20-25 minutes or until the cauliflower begins to turn golden.
Blanch the green beans in boiling water for 1 minute, then immediately refresh under cold water.
Combine the roast cauliflower, green beans, quinoa, fresh herbs, almonds, currants and preserved lemon in a large bowl. Squeeze over the lemon juice and then toss well to combine.
As is as a light meal
Topped with crumbled feta
Alongside grilled chicken or fish