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Cauliflower quinoa salad with creamy tahini za’tar dressing

A salad to see you through a few days of lunches, eat deliciously as is or teamed with extra protein of your choice (mine would be a white fish such as barramundi) to build the meal out further. As the days progress add a little extra za’tar to bring the spice levels up again. You can find a pre-made za’tar spice mix on the supermarket shelves, I buy mine – Spice and Co from Harris Farm. Enjoy!

CAULIFLOWER QUINOA SALAD WITH CREAMY TAHINI

Serves 4-6 as a side

Gluten free : Dairy Free : Vegan

1/2 cauliflower (460g), cut into florets

2 tablespoons extra virgin olive oil

2 cups (350g) cooked quinoa

1 stalk celery, washed and diced

1 cup (180g) mixed sprouts (chickpea, lentil etc – you can purchase these at the grocer)

4 tablespoon chopped fresh basil leaves and stalks

4 tablespoons chopped fresh mint leaves

sea salt and black pepper

 

CREAMY TAHINI ZA’TAR DRESSING:

3 teaspoons za’tar spice mix (available on a good quality spice rack – I like Spice and Co)

2 tablespoons tahini

3 tablespoons coconut yoghurt (I like Coco Tribe)

2 teaspoons extra virgin olive oil (my go to is Cobram Estate)

1 tablespoon lemon juice

1 teaspoon maple syrup

 

Heat oven to 180C, line a large baking tray with greaseproof paper and arrange cauliflower florets over the tray. Drizzle with extra virgin olive oil, season with sea salt and toss to coat. Place in oven to cook for 30 minutes. Whilst cauliflower is cooking toss quinoa, celery, sprouts, basil and mint together in a bowl. Whisk all the ingredients for the dressing, pour over the salad and toss again. Season with sea salt and black pepper. Once cauliflower is cooked fold it through the salad and serve. Great served with protein such as white fish or enjoyed as is a a beautifully balanced vegan meal option.

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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