Warm Spice-Roasted Veg and Quinoa Salad with Feta, Dates and Tamari Almonds

Steps

1. oven to 220⁰C. Line an oven tray with baking paper.
2. Add quinoa, water and a pinch of salt to a medium pot and bring to a boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for 9 minutes. Fluff up cooked quinoa with a fork then toss through lemon zest and juice, a drizzle of extra-virgin olive oil, and season with salt and pepper.
3. While quinoa is cooking, cut cauliflower into small florets and dice pumpkin 1cm.
4. Heat a large, dry, non-stick, fry-pan on medium heat. Fry spice-roasted veg spice mix for about 30 seconds, stirring constantly, until fragrant. Add a drizzle of oil, chilli flakes (if using), cauliflower and a pinch of salt. Cook for 3–4 minutes or until edges of cauliflower start to become golden. Add lemon zest and juice and toss to coat. Transfer to prepared tray with pumpkin and bake for 15 minutes, or until cauliflower is crispy and pumpkin is soft. Turning once during cooking.
5. In a large bowl toss cooked quinoa with roasted vegetables and almond and date mix. Leave to cool slightly for 5 minutes then add lemon juice and coriander (reserving a few leaves to garnish) and toss to combine.
6. Place a handful of mesclun on each plate. Top with roasted veg and quinoa salad, crumble over feta and garnish with reserved coriander leaves.