Eat warm or at room temperature, quinoa could be substituted for cous cous or you could remove the grain element all together for a delicious side. Great with pan fried fish, chicken or steak.
Serves 4 as a side
Preparation time: 15 minutes plus 30 minutes cooking time
1 cauliflower, broken into florets
1 bunch shallots finely choped (called spring onions in some parts of Australia confusing! I am referring the bulb less thin straight bunches)
1 clove or black garlic, finely shopped or substitute regular garlic
75ml extra virgin olive oil
2 anchovies, roughly chopped
1 tsp capers finely chopped
60g feta (I used local Highland organics feta for this recipe nice texture and crumbly silky texture)
1/2 stick celery, quite finely chopped
1 cup quinoa
50g blanched almonds, pan roasted over medium heat until golden
Juice of 1 lemon
Two tablespoons each chopped parsley and mint
Preheat oven to 180C.
Place cauliflower in a tray with the olive oil and two anchovies.
Roast for 30 minutes approx until cauliflower it tender with some golden bits.
Wash 1 cup quinoa well under running water. Add drained to saucepan and cover with cold water. Bring to the boil then reduce heat and simmer for 8-10 minutes until just tender. Drain and wash under hot running water and drain again.
Add quinoa to a bowl with shallots, garlic, capers, crumbled feta, lemon juice. Mix. Add roasted cauliflower and nuts and mix through. Taste for seasoning capers and achovies add the salty element. top with fresh herbs and serve.