Cauliflower and Quinoa Salad

by Anna Hewitt

This is the kind of salad you eat and feel like you are doing good things to your body. It is fresh, tasty and packed full of flavour. We had it for dinner by itself – there was enough to take leftovers for lunch today, but you could have it with some nice meat for a more substantial dinner.


Cauliflower and Quinoa Salad

1 small green cauliflower head
1 small white cauliflower head
Half a red onion
1 Tbsp ground cumin
1 cup quinoa
2 cups water (for cooking the quinoa)
Handful of baby spinach
Half a raw green zucchini, finely sliced
Half a yellow zucchini, finely sliced
Handful of fresh mint and parsley
Zest and juice of a lemon
Olive oil
Sprinkling of pumpkin seeds
Sprinkling of chilli flakes

Break your cauliflower into florets and pop in a 180 degree oven with the sliced red onion, a dash of olive oil and cumin. While the cauliflower and the quinoa  is cooking, finely slice the zucchini and put in a big bowl with the olive oil and lemon juice. This marinates it nicely before you simply add everything else, sprinkling the seeds, zest of the lemon and chilli flakes to finish. Happy Wednesday x