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.
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Cook the quinoa in a saucepan of boiling water following packet directions. Use a fork to separate the grains.
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.
To make lemon-mustard dressing, place the oil, lemon juice, mustard and maple syrup in a screw-top jar. Shake until well combined. Season.
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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