Roasted Cauliflower, Quinoa and Pomegranate Salad

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in HEALTHY MEALS, Nutritious Lunches & Salads, Salad, Vegetarian

Good to Know:

Pomegranate seeds ore bursting with vitamin C, which boosts your immune system, and vitamin K, which is essential for bone and blood health. As well as fighting bacteria, supporting the heart and lowering blood pressure, they are also supposed to be aphrodisiacs!

Level

Easy

Ingredients (4 Servings)

1 Large Cauliflower (Cut into florets)
200g Quinoa (Rinsed)
10g Flat Leaf Parsley
Seeds for 1 Pomegranate
**For the Dressing**
1 EL Pomegranate Molasses
1 EL White Wine Vinegar
1 Garlic Clove (Peeled and Crushed)
6 EL Olive Oil

Nährwertangaben (1 Portion)

Calories
386
Total Fat
21g
Saturated Fat
3,0g
Carbohydrates
36,0g
Sugars
10,0g
Fibre
7,0g
Protein
11,0g
Salt
0,11g

Instructions

1.Preheat the oven to 190°C / gas 5.
2.Place the cauliflower florets on a baking tray and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the preheated oven and roast for 20 minutes , turning the cauliflower halfway through , until browned in places. Remove from the oven once cooked.
3.Meanwhile, cook the quinoa according to the packet instructions. Drain off any excess water.
4.Using a small whisk or a fork, mix the ingredients for the dressing together with a pinch of salt and pepper until completely combined. Taste and adjust the seasoning if necessary.
5.Put the cooked quinoa and the cauliflower into a large mixing bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds to serve.
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