Quinoa, Red Rice and Black Lentil Salad with Spicy Cauliflower (From @goodfoodau)

This salad is rich in antioxidants and packed with protein and flavor.  No oven needed!

Total Time: 1-2 hours
Yields 6 servings

1 cup quinoa
1 cup red rice, rinsed
¼ cup black lentils, rinsed
½ cup + 3 Tbsp olive oil
2 small yellow onions, thinly sliced
½ cup dried cranberries
1 orange, zested and juiced
1 tsp ground cumin
1 tsp ground coriander
¼ cup all-purpose flour
½ head cauliflower, broken into small florets
1 cup pistachio nuts, roughly chopped
1 cup fresh coriander leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped

1 lemon, juiced
¼-½ cup olive oil
1 garlic clove, crushed
Salt and pepper


1. Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender.  Drain and set aside.  Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes.  Drain and set aside.

2. Heat frying pan, add ½ cup olive oil and onions, cook over low heat for 10 minutes until well caramelized.  Soak cranberries in orange juice for 10 minutes until plump.  Mix cumin, coriander and flour in a small bowl.

3. Toss cauliflower in flour mix.  Heat 3 Tbsp of olive oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes until soft.  Toss with drained quinoa, rice and lentils.

4. Add caramelized onions, with any extra oil from the pan.  Add cranberries with orange juice, pistachios and fresh herbs.  Make dressing with lemon juice, olive oil, garlic, salt and pepper.  Whisk well to combine, taste and adjust if necessary.  Add to salad and mix well.

Nutrition (per serving)Calories 728, Protein  15 g, Sodium  142 mg, Cholesterol  0 mg, Total Carbohydrate  74 g (Dietary fiber  11 g, Sugars  12 g), Total fat  44 g (Saturated fat  5.6 g)


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