Roasted cauliflower with quinoa
Delicious roasted cauliflower with quinoa, asparagus, almonds, sunflower and pumpkin seeds. You can eat it as a salad or eat warm.
Ingredients
- 150 gr quinoa
- 1/2 cauliflower in florets
- 100 gr green asparagus
- 20 gram pumpkin seeds
- 20 gr sunflower seeds
- 50 gr roasted almonds
- 40 gr lamb's lettuce
- 1/2 tsp chili flakes
- 1/2 tsp turmeric
Dressing
- 2 tbsp almond butter white
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- pepper
- salt
Instructions
- Preheat the oven to 200˚C.
- Place the cauliflower on a large baking tray and sprinkle with oliveoil. Add some turmeric, chiliflakes and pepper and salt. Roast in the oven for 10 minutes. Add the asparagus and continue roasting for another 15 minutes.
- In the meantime cook the quinoa according to package instructions. Drain and leave to cool.
- Add the roasted vegetables, the sunflower seeds, roasted almonds and the pumpkin seeds to the quinoa and make the dressing by mixing the ingredients. Add the lamb's lettuce as the last item and serve immediately.
Nutrition
Calories: 815kcal | Carbohydrates: 70g | Protein: 29g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Sodium: 138mg | Potassium: 1486mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1960IU | Vitamin C: 80mg | Calcium: 218mg | Iron: 9mg