Ingredients
Scale
- 1 cup red quinoa
- half of a cauliflower
- 1 avocado
- 1 sweet bell pepper
- 8–10 cherry tomatos
- 1/2 cup dried tomato
- a handful of pine nuts
- extra virgin olive oil
- 1 lime
- 2 tbsp hazelnut oil
- salt, pepper, paprika
Instructions
- Start by preheating the oven to 200C. Chop the cauliflower into bite sized pieces, place them on a baking tray with a little bit of olive oil, salt, pepper and paprika. Roast for about 30 minutes.
- While the cauliflower is baking cook the quinoa /1 part quinoa, 2 parts water/, and prepare the salad. Dice all the vegetables into small cubes, add them to a bowl along with the quinoa which has cooled for a few minutes.
- Make a dressing by mixing together some hazelnut oil, a juice of a lime and a pinch of salt and pepper.
- Add the roasted cauliflower to the salad, drizzle with the dressing, and sprinkle a bit of roasted pine nuts on the top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad