A salad option that boosts protein intakes. This salad is also a great iron booster, also containing Vitamin C for enhanced absorption of vegetable (non-haem) iron.
4 florets cauliflower
1 tbsp. olive oil
25g sweet potato
1 tsp. pistachio nuts
1 tsp. sultanas
1 tbsp. medium curry powder
- Pre-heat the oven to 200C.
- Give the quinoa a good wash. Place it into a saucepan with 100ml water. Bring it to the boil on the stove, then turn down to a gentle simmer and cook for 10-15 minutes or until tender. Once cooked drain and allow to cool.
- Slice the cauliflower and dice the sweet potato into small pieces, place onto a roasting tray. Sprinkle with the curry powder and drizzle with the olive oil. Place into the oven and cook for 10 minutes or until just tender.
- Into a bowl mix the quinoa, cauliflower and sweet potato, sultanas and roughly chop the pistachios and add to the mix. Serve.