Prep Time10 minsCook Time15 minsTotal Time25 minsYields4 Servings

This was a meal I threw together a few nights ago with leftover ingredients I had in my fridge, and it turned out to be deeelicious! It’s high in plant-based protein from the chickpeas and quinoa, it’s high in fibre to support gut health and contains a yummy dressing made from yoghurt and olive oil to provide your body with healthy body loving fats. I hope you enjoy this as much as we did!

Ingredients:

 1 cauliflower, chopped into florets
 4 cups spinach
 2x cans of chickpeas
 1 tbsp curry powder
 2 tsp turmeric
 2 cups cooked quinoa
 1/2 cup cranberries
 1 tbsp coconut oil
Yoghurt Dressing
 4 heaped tbsp coconut or greek yoghurt
 2 tbsp extra virgin olive oil
 1 tbsp apple cider vinegar
 1 tbsp honey
 Pinch sea salt

Method:

1

Cook quinoa as per instructions. (2 cups cooked is roughly ¾ - 1 cup uncooked). Drain and set to one side.

2

Melt coconut oil in a large fry pan over medium heat. Add cauliflower, curry powder and turmeric and cook for 4-5 minutes under tender but not too soft.

3

Add chickpeas and cook for another 3 minutes to warm them up. Season with salt and pepper.

4

Add spinach and cook for a further 1-2 minutes until it’s wilted.

5

For the dressing, add all ingredients into a small bowl and mix together until well combined.

6

On a plate add cooked quinoa, top with the cauliflower mix, cranberries and drizzle with the yoghurt dressing.

Ingredients

 1 cauliflower, chopped into florets
 4 cups spinach
 2x cans of chickpeas
 1 tbsp curry powder
 2 tsp turmeric
 2 cups cooked quinoa
 1/2 cup cranberries
 1 tbsp coconut oil
Yoghurt Dressing
 4 heaped tbsp coconut or greek yoghurt
 2 tbsp extra virgin olive oil
 1 tbsp apple cider vinegar
 1 tbsp honey
 Pinch sea salt

Directions

1

Cook quinoa as per instructions. (2 cups cooked is roughly ¾ - 1 cup uncooked). Drain and set to one side.

2

Melt coconut oil in a large fry pan over medium heat. Add cauliflower, curry powder and turmeric and cook for 4-5 minutes under tender but not too soft.

3

Add chickpeas and cook for another 3 minutes to warm them up. Season with salt and pepper.

4

Add spinach and cook for a further 1-2 minutes until it’s wilted.

5

For the dressing, add all ingredients into a small bowl and mix together until well combined.

6

On a plate add cooked quinoa, top with the cauliflower mix, cranberries and drizzle with the yoghurt dressing.

Curried Cauliflower & Chickpea Salad