Cauliflower And Quinoa Salad With Spicedorange Lamb
·
Serves4·
Prep 15 minutes·
Cook 25 minutes
Ingredient
·
1 head cauliflower, cut into florets·
2 tablespoons extra virgin olive oil·
1 teaspoon ground coriander·
½ teaspoon ground cumin·
¼ teaspoon ground cinnamon·
Pinch of ground chilli powder·
1 cup quinoa, rinsed·
1½ cups salt-reduced chicken stock·
½ cup dried cranberries·
½ cup fresh coriander leaves·
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.·
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