Crispy Quinoa Salad

Ingredients

• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Olive Oil
• 2 tsp Paprika
• 1.5 tbsp Maple syrup
• 1 tbsp Dijon mustard
• 2 cup Cooked quinoa
• 1 pinch Salt
• 1 pinch Salt
• 2 tsp Apple Cider Vinegar
• 1 Drizzle of olive oil
• 1 cup Chopped parsley
• 1 tbsp Sesame seed
• 0.5 Red onion, diced
• 420 g Tin of chickpeas, drained and, rinsed
• 0.5 cup Chopped mint
• 0.333 cup Pomegranate
• 1 Small head of cauliflower, cut into small floret
• 1 tsp Parsley flake
• 1 Drizzle of olive oil
• 1 Tomato, diced
• 1 Cucumber, diced
• 1 Avocado, sliced

Method

1. 0

   Preheat oven to 200°C.

2. 1

   Add the quinoa on a baking tray lined with parchment paper. Drizzle with olive oil and toss. Spread out in an even layer. Bake for 15-20 minutes on the lower rack in the oven until lightly golden.

3. 2

   Mix the seasoning/spices for the cauliflower/chickpeas in a bowl.

4. 3

   Add the cauliflower and chickpeas on a baking tray lined with parchment paper. Add the olive oil and seasoning and toss to coat. Bake for 30-40 minutes.

5. 4

   Allow to cool before serving.

6. 5

   Whisk the dressing ingredients together in a jar.

7. 6

   To assemble, add everything in a large salad bowl, pour over the dressing and toss well.

Nutrition Facts

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