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.
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.
- 1 head cauliflower (about 600gm) cut into small florets,
- 1 garlic clove, finely chopped
- Finely grated rind and juice of 2 lemons,
- 100 ml extra-virgin olive oil
- 400 gm canned chickpeas, drained, rinsed
- 200 gm quinoa
- 1 cups flat-leaf parsley
- 1 cup mint
- 6 spring onions, thinly sliced
- 1 tbsp sherry vinegar
- 100 gm goats cheese (I like Meredith goats cheese), crumbled crumbled
- 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. Spread the chickpea and cauliflower mixture on a large oven tray and roast until golden and tender (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.
- 5. Scatter with goats cheese and serve warm.