One of my dearest friend came over for a last-minute lunch; I had little time to cook but I still wanted to treat her with something new and tasty. I totally nailed it – it’s amazing what you can do with just a few vegetables and spice. Again, this is an effortless and cheap recipe; as healthy and clean as it gets.
Ingredients
Cauliflower, a few heads
Fennel, a big chunk
Quinoa, 100 grams (uncooked)
Cucumber, 1/4
Red pepper, 1/2
Cherry tomatoes, a handful
Avocado, 1
Pumpkin seeds, 2 tablespoons
Salt & pepper
Fresh coriander, a few leaves
Raisins (optional)
The vinaigrette
Dijon mustard, 1 tablespoon
Apple cider vinegar, 1 tablespoon
Olive oil, 2 tablespoons
Honey, 1 full teaspoon
The roast & spicy chickpeas
Chickpeas, a can
Olive oil, 2 tablespoons
Salt (I used Pink Himalayan salt)
Black pepper
Cayenne pepper
Garlic powder (optional)
Procedure
Put the cauliflower heads in a blender or in a food processor, and blend until you get a rice-like texture.
Chop the fennel, cucumber, red pepper and cherry tomatoes thinly. Cut the avocado in small cubes.
Cook the quinoa and let it cool down.
Put everything together in a large bowl, add the pumpkin seeds and the vinaigrette. Stir well.
Once on a plate, add the spicy & roast chickpeas (check out the recipe here), and sprinkle with fresh coriander.