Spiced Cauliflower, Quinoa and Lentil Salad

This simple vegan salad can be assembled quickly and eaten just as fast! Packed with healthy, nutritious ingredients like quinoa, lentils, and beans it will keep you feeling full and happy for ages! Did I mention it’s also delicious? Haha and the flavours will get better over time so this salad will be perfect the next day, meal prepping, or as leftovers!

This salad is vegan and will serve 8 people.

INGREDIENTS

• 1 mixed cup of quinoa, lentils, and beans of your choice.

• 3 cups of water

• 1/2 head of cauliflower, broken into florets

• 1 tablespoon of extra virgin olive oil

• 1 teaspoon salt

• 1 teaspoon turmeric

• 1 teaspoon smoked paprika

• 1/2 brown onion, finely diced

• 1 cup of sugar snap peas

• 1 small cucumber, sliced

• 1/2 bunch of fresh parsley, chopped

For the dressing:

• 2 tablespoon extra virgin olive oil

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1 teaspoon dijon mustard

• 1 heaped teaspoon honey

INSTRUCTIONS

• Preheat oven to 160 degrees celsius (fan-forced) or 180 degrees. In a roasting tray add the olive oil, salt, paprika, turmeric and cauliflower. Mix with you hands to cover the florets in the spices and oil. Roast for 30 minutes or until the cauliflower is soft on the inside and bright golden in colour. Set aside to cool.

• To a medium pot on medium high heat add the cup quinoa, beans and lentils. Add three cups of water and simmer for 10 to 15 minutes or until tender. Drain water and let sit, while covered with the lid to cool slightly and absorb any remaining moisture.

• In a large bowl add the cucumber, sugar snap peas, diced onion, quinoa mix, and cauliflower. Toss to combine.

• Add the dressing ingredients to a small bowl and whisk until smooth and slightly thicker. Pour on top of the salad then sprinkle with the chopped parsley. Please enjoy!

Notes: this salad will keep for up to a week stored in an airtight container in the fridge.