Quinoa salad with cauliflower and chickpeas
this recipe is for 4 people
This quinoa salad is a deliciously light dish with pomegranate seeds and feta. It’ll satisfy your Middle-Eastern cravings like nothing else!
INGREDIENTS:
200 gram cauliflower rice150 gram quinoa
400 gram chickpeas
150 gram feta cheese
50 gram almond flakes
2 teaspoons paprika
3 red or yellow peppers
50 gram pomegranate seeds
A bunch of fresh mint
Olijfolie
PREPARATION:
1) Cook the quinoa according to the package description and pre-heat the oven to 200 degrees. Let the quinoa cool down when it’s done.2) Mix the cauliflower rice, the chickpeas and the paprika with a dash of olive oil. Spread the mix over a baking paper covered oven tray and put in the over for 30-40 minutes.
3) Dice the peppers and the feta.
4) Remove the chickpeas mix from the oven and let cool. Put the quinoa, the peppers and the chickpeas mix in a salad bowl.
5) Chop some mint leaves. Scatter the mint, the pomegranate seeds and the feta over the salad.
6) Season the salad with olive oil, salt and pepper and garnish with the almond flakes and mint leaves.
