In case you were looking for some inspiration for tonight’s meal, my very clever girlfriend Ronnit adapted the Mummy Knows Cauliflower and Quinoa with Fig and Feta Salad to create another delicious version. Light, healthy and with all the elements to make a beautiful summer Quinoa salad, I’ll certainly be giving it a try. If you’ve made any adaptations to Mummy Knows Recipes or have any brand new healthy recipes you’d like to share, be sure to email them through for our new Friends’ Recipes section xx
1 cup Tri Colour Quinoa
3 spring onions finely sliced
3 tablespoons toasted slithered almonds
1/2 pomegranate seeds
Handful yellow snake beans blanched and chopped
Handful green snake beans blanched and copped
1/2 can chickpeas
1 handful Parsley roughly chopped
1 teaspoon lime zest
1 lime 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, adding 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. Spray cauliflower and pumpkin with olive oil and roast in oven for approx 20 min or until browned.
In a large serving bowl combine cooked Quinoa, roasted pumpkin and cauliflower, spring onions, slithered almonds, snake beans, lime rind, parsley and rinsed chickpeas, then mix together.
In a small mixing bowl combine lime juice, olive oil, honey, white wine vinegar, salt and pepper and whisk together. Pour dressing over salad, mix together thoroughly and serve.