| 8 | 50 | 290 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 1 small head | Cauliflower |
| 2 medium | Red onion |
| 50 gm | Goat cheese, soft |
| 1 cup | Quinoa, cooked |
| 1/4 cup | Mint, fresh (torn) |
| 1/2 whole lemon(s) | Lemon juice |
| 1/3 cup | Extra virgin olive oil |
| 1 pinch | Salt and pepper (to taste - use sea salt) |
1. Preheat oven to 200C/400F and line a baking tray with parchment. Break the cauliflower up into florets and peel and quarter the onions and place on the tray.
2. Drizzle with oil and roast for 40 minutes turning the pieces around and rearranging them halfway through cooking.
3. Slice up the goat's cheese and toss this with the cooked quinoa, cauliflower, onion, mint, salt and pepper.
4. Mix the lemon juice and olive oil together and drizzle over the salad.
Quinoa
is a complete protein and a great source of fiber!
Cauliflower
is a cruciferous vegetables - it is high in fiber and some B vitamins!
| Grain | 0.7 |
| Milk Alternative | 0.3 |
| Vegetables | 1.9 |
