Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Serves: 6

Difficulty of recipe preparation: Easy

Preparation time: 15 mins

Cooking time: 1 hour

Ingredients

  • ½ cup red quinoa
  • ¼ cup black lentil
  • ½ cup barley, soaked overnight
  • ½ cup chickpeas, soaked overnight
  • ½ cauliflower head, florets picked off and hard stem discarded
  • 10 brussel sprouts, sliced in half
  • 1 celery stick, cut in half
  • 1 spring onion
  • 2 cloves garlic, roughly chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 4tbs olive oil
  • 1tsp paprika powder
  • 1tsp ground white pepper
  • 1/2 cup parsley, chopped
  • 6 mint leaves, chopped
  • 1 pomegranate, seeds only, reserve for garnish
  • 1/2 cup extra virgin olive oil
  • 1/4 cup parsley, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 lemon, juiced
  • 1/2tsp paprika powder
  • 1/2tsp ground white pepper
  • 6 mint leaves, chopped

Method

  1. Preheat fan forced oven to 180 degrees Celsius.
  2. Cook red quinoa and black lentil together with 1 garlic clove and half a celery stick in a pot using twice the amount of water to the pulses. Cook for 20 mins until soft. Fluff with a for and cool.
  3. At the same time, cook soaked chickpeas and barley in some water for 30mins. Drain and add to a large oven proof dish.
  4. To the same dish, add the cauliflower florets, brussel sprouts, celery stick, garlic clove, ground cumin, coriander, paprika, white pepper, parsley and olive oil and mix well. Roast in the oven for 30 mins until the veggies start to brown, then remove.
  5. Stir in the cooked black quinoa, black lentil, pomegranate and mint leaves.
  6. For the dressing, mix together olive oil, parsley, applecider vinegar, lemon juice, paprika, black pepper and mint leaves in a jar and shake until well mixed.
  7. Pour dressing over salad and mix well. Serve warm or cold.

Additional information/tips

For added spice, you can always add a sliced chilli into the salad dressing.

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