Roasted Cauliflower and Quinoa Salad

by tribe

Use your Tribe Seeds to spice up a hearty salad. Quinoa is a brilliant source of protein and fibre, making it a great choice of fuel for runners.

Ingredients (serves 4)

  • 1 head of cauliflower
  • 2 cups cooked quinoa
  • 4 handfuls of rocket
  • 100g feta
  • 25g Tribe Seeds
  • 1 lemon
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • Chickpeas/fresh coriander/avocado (optional)

Method:

  1. Preheat the oven to 180ºC. Chop the cauliflower into florets and toss with the turmeric, garam masala, olive oil and salt. Spread over a baking tray and bake for 30 minutes.
  2. When the cauliflower is cooked, mix it with the quinoa so the quinoa can soak up all the spiced oil used to cook the cauliflower.
  3. Spread the rocket onto a large serving plate, top with the quinoa and cauliflower mixture, then sprinkle with Fire Seeds, crumbled feta and any chickpeas/avocado/coriander you are using. Squeeze over lemon juice before serving warm or cold.