Quinoa & Cauliflower with Beans, Toasted Seeds & Fetta
- Prep time: 25 minutes
- Calories: 650
- 1⁄2 of Cauliflower
- 120 g of Green Beans
- 60 g of Danish Fetta
- 35 g of Seed Mix
- 1 Small Bunch of Dill
- 1 Tbsp of Red Wine Vinegar & Honey
- 3⁄4 Cup of Tri Colour Quinoa
- 1 of Spring Onion
- 2 Tbsp of Walnuts
Cook Quinoa:Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 11⁄2 cup 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.
Prepare Ingredients:Meanwhile, bring a pot of salted water to the boil. Trim ends off green beans and cut in half length ways. Cut cauliflower into bite size florets. Pick dill, discarding stems. Roughly chop walnuts. Thinly slice spring onion.
Cook Cauliflower & Beans:Add cauliflower florets to the boiling water and cook for 2 minutes. Add beans and cook for a further 1 minute. Drain, refresh in cold water.
Toast Seeds & Make Dressing:Heat a pan over medium heat. Add seed mix and toast 2 - 3 minutes, or until starting to brown - being careful not to let burn. Set aside. In a small bowl combine red wine vinegar/honey and 2 Tbsp olive oil and mix well.
You Plate It:In a large bowl combine quinoa, cauliflower and beans with dill, spring onion and dressing. Season with salt and pepper - mix well to combine. Divide between bowls and garnish with crumbled fetta and walnuts. Enjoy!