Cauliflower and Quinoa Salad

Ingredients

Yield:

4

• Salad

  • 1 cup - Shaved cloured cauliflower
  • 5 tbsp- cooked quinoa
  • 1 tbsp- toasted pumpkin seeds
  • 8 cocktail tomatoes cut in half
  • 2 handfuls of baby arugula
  • rosmeary lime vinaigrette

• Rosemary lime vainaigrette

  • 2 lemons- juice and zest
  • 1.5 tsp- chopped fresh rosemary
  • 1 cup- canola oil
  • 2 tsp - Dijon Mustard
  • 1 tbsp- fine sugar
  • dash of kosher salt and fresh ground black pepper

Preparation

Difficulty:

Easy

Time:

10 Minutes

 

1. Salad

   1. Toss the above ingredients for 'salad' (except pumpkin seeds) together in a large bowl. season with salt and pepper.
   2. Serve in bowls and sprinkle with the pumpkin seeds

2. Vinaigrette

   1. 1. Whisk together 1/2 cup lemon juice, 2 tbsp lemon zest, dijon, sugar and rosemary in a bowl.
   2. 2. Slowly pour in oil while whisking. Season with salt and pepper.