Cauliflower and Quinoa Power Bowls

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A deliciously detoxifying recipe from the Genes to Plate nutrigenomic recipe book by Judtih Johnson, Yael Joffe and Alex Royal. Image by Claire Louise Thomas

Ingredients

FOR THE QUINOA

2 cups water

1 cup quinoa

FOR THE VEGETABLES

¼ head red cabbage, cut into bite-sized pieces

1 x 400 g tin chickpeas, drained and rinsed

2 TBSP olive oil

1 tsp crushed garlic

Salt and pepper to taste

4 cups chopped spinach

3 cups finely chopped cauliflower

Handful of basil

FOR THE DRESSING

Juice of 1 lemon

1 – 2 TBSP olive oil

Salt and pepper to taste

Method

1. Preheat the oven to 180°.

2. Place the water and quinoa in a medium-sized saucepan. Bring to the boil over high heat.

3. Cover the saucepan with a lid and reduce the heat to a simmer. Cook until the water is absorbed and the quinoa is tender (about 15 minutes).

4. Remove the saucepan from the heat. Leave covered.

5. Spread the cabbage and chickpeas out on a baking tray. Drizzle with olive oil, garlic, salt and pepper. Roast for 10 – 15 minutes.

6. Whisk all the dressing ingredients together.

7. To serve, top the quinoa with the roast cabbage and chickpeas. Drizzle with the dressing. Finish by sprinkling with chopped spinach, cauliflower and basil.

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