Quinoa & Cauliflower with Beans, Toasted Seeds & Fetta
  • Prep time: 25 minutes
  • Calories: 650
Seeds contain all the starting materials necessary to develop into complex plants. Because of this, they are extremely nutritious and are great sources of fibre. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure. Not to mention, added to a salad, they are delicious!
  • 12 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
  • 34 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 112 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!