Cauliflower and Quinoa Salad with Figs and Feta

Word is Quinoa is permissible for Passover. According to Paula Shoyer, teacher and author of The kosher Baker, “Quinoa is allowed because it is not considered one the five prohibited grains during Passover and it is believed to be related to the spinach and beet families”. For those celebrating Passover and longing for Carbs this comes as a welcome relief. For eight days during Passover bread, grains, pasta, rice and anything that has risen is forgone to commemorate 40 years of walking through the desert surviving on unleavened bread. I figured this was the perfect time to recreate a Cauliflower and Quinoa Salad with Figs and Feta we had at Union Dining for my Birthday and have been longing for ever since. A light and clean version, it requires a little work, but the good news is it’s all in the prep, so when it comes time for dinner it’s ready to go xx

Cauliflower and Quinoa Salad with Figs and Feta
Recipe by Mummyknows

1/4 Cauliflower
1 cup white Quinoa
3 spring onions
3 tablespoons toasted slithered almonds
30 grams cubed feta (reduced fat)
4 figs halved
1/2 can chickpeas
1 handful mint roughly chopped
1 handful Parsley roughly chopped
1 teaspoon lemon rind
1 lemon juiced
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon white wine vinegar
salt and pepper to taste

Begin by cooking Quinoa as per pack. I recommend cooking in chicken stock for flavor. In a large saucepan of salted water boil cauliflower for 8 minutes. Drain and cut into small florets then set aside.

Preheat the oven to 180c. In a large serving bowl combine cooked Quinoa, spring onions, slithered almonds, cauliflower, lemon rind and rinsed chickpeas, then mix together. Lay halved figs on baking tray lined with baking paper, sprinkle with brown sugar and bake for 10 to 15 minutes.

In the meantime in a small mixing bowl combine lemon juice, olive oil, honey, white wine vinegar, salt and pepper and whisk together. Pour dressing over salad and mix together thoroughly. Once figs are cooked allow to cool, then chop into small pieces and add to salad along with feta and herbs, mix together gently and serve.