Ingredients
Cooking Instructions
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Preheat the oven to 200°C, gas mark 6.
2
Cook the quinoa in salted boiling water for 12–15 minutes, remove from the heat and allow to steam for 10 minutes.
3
In a roasting tray, toss the cauliflower, sweet potato and chickpeas with the coconut oil, and season with salt and pepper. Roast for 25–30 minutes, until golden.
4
Whisk the dressing ingredients together, adding warm water until it reaches a pourable consistency.
5
Toss the quinoa, roasted veg, chickpeas and kale with the dressing in a large bowl. Serve warm or at room temperature.
