Spiced cauliflower & chickpea quinoa salad

So, here’s another salad that I serve as a ‘Harriet’s Healthy Special’ at the Nuffield. I find that many peoples diets are lacking in fibre rich vegetables and complex carbohydrates, so my specials are always contain a rich source of both. I also try to cater to as many dietary requirements as I can by ensuring my specials are always gluten free & that there is always a vegan option. Quinoa is a brilliant gluten free grain, rich in calcium and vegetarian protein. Not long ago it was rare to see Quinoa on a restaurant menu, but it is definitely becoming much more readily available which is great! Cauliflower comes from the cruciferous family of vegetables. It is a great source of nutrients including Vitamin C and fibre, but it is also a source of a particular phytonutrients called indoles which are thought to have particular anti-cancer properties. Other cruciferous vegetables include broccoli, cabbage, & kale. It is always best to eat a wide range a  of fruits & vegetables as possible to obtain a wide range of health promoting vitamins, minerals & phytochemicals.


1 cup quinoa
1 cauliflower broken into small florets
2 large carrots, sliced into half moons
2 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
small punnet of cherry tomatoes
1 can chickpeas, drained
Fresh lemon juice
Coconut oil & or Olive oil
Fresh rocket
Freshly chopped mint
Spicy seeds or toasted almonds


Wash quinoa & bring to boil in 1 3/4 cups water.

Turn down heat & simmer with lid on for 12-15 mins until all the water is absorbed. Set aside to cool

Roast cauliflower & carrots in coconut or olive oil & juice of 1 lemon in preheated oven (200C) for 10 minutes.

Mix spices in small bowl with a pinch of salt & pepper

Remove vegetables from oven & stir in tomatoes & spices & return to oven for approximately 12 minutes, until cooked.

Stir vegetable mix into cooled quinoa

Make lemon vinaigrette (1 part lemon juice/cider vinegar to 2 parts olive oil & season with s & p)

To serve, stir 1 handful of rocket with 2 large spoons of quinoa per person & dress with lemon vinaigrette

Transfer to serving plate & sprinkle with fresh mint & seeds/ nuts

It is rich in vegetable protein but feel free to add additional protein of your choice. It is delicious with a slice of masala omelette, chicken or humus & falafels…








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