INGREDIENTS:

  • 1 head of cauliflower, cut into florets
  • 2 large carrots, scrubbed and sliced
  • 2 cups of kale, ribs removed and finely chopped
  • 1 small onion diced
  • 1 clove of garlic, finely chopped
  • 1 tablespoon of extra virgin olive oil
  • 1 cup uncooked quinoa grains
  • ½ cup of sliced almonds
  • Sea salt and freshly ground black pepper to taste
  • 3 cups of vegetable stock
  • A squeeze of fresh lemon juice to serve (optional)

METHOD:

  1. Place the cauliflower florets and carrot into a food processor and process until finely chopped.
  2. Place into a large saucepan with the chopped kale, onion, garlic and olive oil and sauté for a few minutes.
  3. Add quinoa, sunflower seeds, almonds, pepper and vegetable stock.
  4. Cover and raise the temperature until gently simmering. Continue simmering for approximately 15 minutes or until all the stock has been absorbed and quinoa is well cooked.
  5. Taste and add a pinch of sea salt if needed
  6. This salad can be served warm or cold.
  7. Add a squeeze of fresh lemon juice to serve if desired.Variations: Substitute some of the vegetables with alternative seasonal choices such as fennel, capsicum, radish, broccoli, zucchini or spinach.