The tangy combination of the fresh mint and lemon zest make this dish an obvious choice for a light summer salad, but what is so truly great about the meal is its versatility. Pair with a cut of barbecued meat for example, or even as an exotic sandwich filling. It is also a surprisingly filling combination, as quinoa, almonds and chickpeas are all protein powerhouses.
: 10 minutes
: 30 minutes
: 4 servings
1/2 cup quinoa
3/4 cup water/vegetable broth
1/2 large cauliflower, cut into small florets
400g can chickpeas, drained
1 tsp celery seeds
1 lemon, zest
1/3 cup raw almonds, roughly chopped
1/3 cup each fresh mint leaves, parsley, and cilantro, roughly chopped
extra virgin olive oil
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