Cauliflower And Quinoa Salad With Spicedorange Lamb
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Serves4
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Prep 15 minutes
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Cook 25 minutes
Ingredient
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1 head cauliflower, cut into florets
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2 tablespoons extra virgin olive oil
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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¼ teaspoon ground cinnamon
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Pinch of ground chilli powder
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1 cup quinoa, rinsed
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1½ cups salt-reduced chicken stock
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½ cup dried cranberries
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½ cup fresh coriander leaves
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½ quantity warm Spiced-orange slow-cooker lamb
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Line a baking tray with baking paper.
2. Place
cauliflower on prepared tray. Drizzle with ½ the oil. Roast for 20 minutes or
until golden and tender. Heat remaining oil in a heavy-based saucepan over
medium-high heat. Add spices. Cook for 1 minute or until fragrant. Add quinoa. Cook,
stirring, for 2 minutes. Add stock. Bring to the boil. Reduce heat to low.
Cook, covered, for 15 minutes or until tender. Remove from heat. Stand for 5
minutes.
3. Transfer quinoa
to a large bowl. Add cauliflower, cranberries and coriander. Season with salt
and pepper. Toss to combine. Serve with lamb.
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Nutrition: (per serve) 2911kJ; 26.2g fat; 7.5g sat fat; 56.6g
protein; 52.1g carbs; 8g fibre; 157mg chol; 585mg sodium.
Cauliflower And
Quinoa Salad With Spicedorange Lamb
