Serve this colorful veggie quinoa salad with roasted cauliflower and garlic yogurt for a gluten-free meal.
– 1 large cauliflower, or 2 small ones, separated into floret– 1 tbsp fennel seeds– 1 tsp coriander seeds– 1 tsp smoked paprika– 2 tbsp olive oil– 1 red onion, chopped– 2 peppers (mix of red, yellow or orange), chopped– 1 courgette, halved lengthways, cored and chopped– 1 small garlic clove, crushed– 1 lemon, juiced and zested– 4 tbsp yogurt– 250g quinoa, cooked
INGREDIENTS
Preheat the oven to 200C/180C fan/gas 6. Boil cauliflower for 5 minutes in a big pan of salted water. Drain and distribute across a surface to evaporate extra water.
INSTRUCTIONS
STEP 1
Crush the fennel and coriander seeds in a pestle and mortar and blend with paprika and a touch of pepper.
STEP 2
Pour half the olive oil over the cauliflower in a large bowl and add the spice mix. Toss florets to coat.
STEP 3
Space the florets on a baking tray. Sprinkle the remaining oil over the red onions, peppers, and courgettes on a second baking tray and cook for 30-35 minutes, rotating halfway through to brown and crisp.
STEP 4
Stir the yogurt into the garlic and lemon juice, adding water if needed. Add lemon zest, salt, and roasted onions, peppers, and courgettes to cooked quinoa.
STEP 5
Place cauliflower florets on top of quinoa salad on a plate. On garlic yogurt, drizzle.