© J Sainsbury plc 2020
Roasted cauliflower and quinoa jar salad
Packed lunches just got easier with our clever jar salad recipe. This nutritious gluten-free and vegan quinoa salad has spicy roasted cauliflower chunks, juicy bursts of pomegranate seeds and crunchy pistachios in a zingy lemon and coriander dressing
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 1 small cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 100g quinoa
- 14g flat-leaf parsley, chopped
- 1 lemon, zested and juiced
- 2 tbsp coriander, roughly chopped
- 100g pomegranate seeds
- 40g pistachios, roughly chopped
Method
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1
Preheat the oven to 210°C/fan 190°C/gas mark 6. Place the cauliflower on a baking tray and toss with 1 tbsp olive oil, the cumin and paprika and seasoning. Bake for 15-20 minutes, until the florets are golden and just cooked but not soft. Leave to cool.
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2
Bring a large pan of water to the boil. Rinse the quinoa well, then add to the water and cook for 15-18 minutes, until just cooked but not soggy. Drain well and run under cold water to cool.
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3
Mix the quinoa with the parlsey, lemon zest and seasoning.
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4
Mix the remaining olive oil with the coriander and lemon juice and divide this between two jars. Top with the quinoa, pomegranates, roasted cauliflower and pistachios to serve.
