With a zingy dressing, this colourful quinoa salad is perfect for a get-together. Serve it at Christmas lunch or dinner, or at your next picnic or BBQ. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves6
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 1 cup (190g) tricolour quinoa
- 1/2 head cauliflower, cut into florets
- 1 medium gold sweet potato, peeled, chopped
- 1 red capsicum, seeded, thinly sliced
- 1 tbs sunflower oil
- 2 tsp curry powder
- 1/2 cup (70g) slivered almonds
- 400g can chickpeas, rinsed, drained
- 1/2 cup (80g) currants
- 2 celery sticks, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 60g pkt Coles Australian Baby Spinach
- 1/2 red onion, thinly sliced
- 1 carrot, peeled, cut into matchsticks
Lemon-mustard dressing
- 1/4 cup (60ml) sunflower oil
- 1/4 cup (60ml) lemon juice
- 1 tbs wholegrain mustard
- 2 tbs maple syrup
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the quinoa in a saucepan of boiling water following packet directions. Use a fork to separate the grains.
Step 2
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Toss the cauliflower, sweet potato, capsicum, oil and curry powder in a bowl to coat. Arrange cauliflower mixture on lined tray. Bake for 25-30 mins or until tender. Add almonds and roast for a further 5 mins or until toasted.
Step 3
To make lemon-mustard dressing, place the oil, lemon juice, mustard and maple syrup in a screw-top jar. Shake until well combined. Season.
Step 4
Combine quinoa, cauliflower mixture, chickpeas, currants, celery, parsley, spinach, onion and carrot in a serving bowl. Drizzle with dressing to serve.
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