How to make roasted cauliflower, chickpea and quinoa salad

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I can’t believe it has taken me so long to post this recipe for roasted cauliflower, chickpea and quinoa salad.  I make it all the time after first being introduced to it by my friend Jo who adapted it from an old issue of Gourmet Traveller (not that old though, given the salad includes quinoa).  When I moved back to Melbourne two years ago, one of the first thing I noticed was the prevalence of quinoa on every menu in town.   There was quinoa in burritos and quinoa as a dessert topping.  Perhaps an over abundance of quinoa, but I started to quite like it.

Cauliflower

So now after rolling my eyes at Melbourne’s quinoa obsession I am addicted to this quinoa salad. It’s not just the quinoa of course.  Roasting the cauliflower gives it a sweet, nutty flavour while the goats cheese adds some creamy richness to the salad.  There’s also some zing from the sherry vinegar dressing.  

Roasting the cauliflower and chickpeas
Roasting the cauliflower and chickpeas
Roasted cauliflower, chickpea and quinoa salad
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2521 calories
261 g
46 g
137 g
88 g
30 g
1617 g
1376 g
19 g
0 g
97 g
Nutrition Facts
Serving Size
1617g
Amount Per Serving
Calories 2521
Calories from Fat 1202
% Daily Value *
Total Fat 137g
210%
Saturated Fat 30g
151%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 76g
Cholesterol 46mg
15%
Sodium 1376mg
57%
Total Carbohydrates 261g
87%
Dietary Fiber 42g
170%
Sugars 19g
Protein 88g
Vitamin A
196%
Vitamin C
784%
Calcium
107%
Iron
253%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head cauliflower (about 600gm) cut into small florets,
  2. 1 garlic clove, finely chopped
  3. Finely grated rind and juice of 2 lemons,
  4. 100 ml extra-virgin olive oil
  5. 400 gm canned chickpeas, drained, rinsed
  6. 200 gm quinoa
  7. 1 cups flat-leaf parsley
  8. 1 cup mint
  9. 6 spring onions, thinly sliced
  10. 1 tbsp sherry vinegar
  11. 100 gm goats cheese (I like Meredith goats cheese), crumbled crumbled
Instructions
  1. 1. Preheat oven to 220C. Drain chickpeas and then combine with cauliflower, garlic, lemon rind and 2 tbsps oil in a bowl and season to taste.
  2. 2. Spread the chickpea and cauliflower mixture on a large oven tray and roast until golden and tender (15-20 minutes).
  3. 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. 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.
  5. 5. Scatter with goats cheese and serve warm.
Adapted from Gourmet Traveller
beta
calories
2521
fat
137g
protein
88g
carbs
261g
more
Adapted from Gourmet Traveller
Gourmet Chick http://www.gourmet-chick.com/
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6 comments

  1. Great quinoa salad recipe! I really want to try making it soon because I’m trying to be good and find easy and yummy salad recipes that I can take into work hehe ~

  2. The best things I love in one dish! Yayy!

  3. I just had a homemade quinoa and chickpea salad for lunch but I love your idea of roasting the chickpeas first!

  4. Daisy – this is a great one for taking into work as it tastes very good cold as well as warm

    Ms I Hua – Lots of my favourites as well!

    Helen – Yes it gives them a bit more bite which is nice.

  5. Very surprising recipe!
    I going to test it!

  6. Isabelle – Hope it goes well for you.

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