Ingredients
Units
Scale
- 1/2 cup of black quinoa
- 1 small head of cauliflower
- 1 tbsp apple cider vinegar
- 1/4 tsp chili powder
- 1/2 tsp cocoa powder
- 1 red onion
- 1 bell pepper
- 1/4 cup toasted hazelnuts
- 2 cups of arugula
- salt
For the dressing:
- 1 tbsp cashew butter (or use almond butter, sunflower seed butter or tahini)
- 1 lemon, juice
- 1 tbsp balsamic vinegar
- 1 tbsp mustard
- salt, pepper
Instructions
- Break cauliflower into florets and add to a bowl with vinegar, chili powder, cocoa and salt and toss to coat. Spread cauliflower in a single layer on a baking sheet and bake at 200°C/400ºF for 35-45 minutes.
- Meanwhile cook quinoa in slightly salted water. Let cool a bit.
- For the dressing combine cashew butter, lemon juice, vinegar and mustard. Add a few tablespoons of water if too thick. Season with salt and pepper.
- Slice red onion, dice bell pepper and chop hazelnuts roughly. Add them to a big bowl with warm cauliflower florets, quinoa and arugula. Pour dressing over the salad and mix well. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Salad, Main
- Cuisine: Vegan