Spiced Cauliflower and Chicken Salad with Quinoa, Pepitas and Miso Sesame Dressing

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Preheat oven to 190°C. Toss chicken with oil, honey, half of the chilli flakes, salt, and pepper. Arrange on a baking tray and bake for 10–12 minutes until cooked through.

Cut cauliflower into bite sized florets. On a baking tray, toss cauliflower with a drizzle of oil, the remaining chilli flakes, salt, and pepper. Roast for 15–18 minutes until golden and tender.

Using a vegetable peeler, ribbon carrot into thin strips. In a large bowl, combine carrot, spinach, pepitas, cranberries, and cooked quinoa. Drizzle with half of the miso and roasted sesame dressing and toss well.

Thinly slice the chicken. Divide the salad between serving bowls, top with roasted cauliflower and sliced chicken, then drizzle over the remaining miso and roasted sesame dressing.