1/4 Jar of Miza Creamy Cauli Sauce 1/2 Cauliflower Head, broken into florets
1 Red Pepper, thinly sliced
1/2 Medium Sweet Potato, diced
6-8 Cherry Tomatoes, cut in half
150g Quinoa, cooked
Olive Oil
10g Parsley, finely chopped
1/2 Lemon, juiced
1/2 Tbsp Olive Oil
Cook Time: 0025 Serves: 03
Instructions
Preheat the oven to 200C. Wash and break the cauliflower into florets. Deseed and thinly slice the red pepper, peel and dice the sweet potato. Toss all the vegetables with salt and pepper and olive oil, and transfer to a lined baking tray and roast for 15 minutes.
Cook the quinoa if not already cooked. Wash and finely chop the parsley.
Mix the Creamy Cauli sauce with lemon juice and olive oil. Mix the vinaigrette into the cooked and cooled quinoa. Then mix through the cauliflower, red pepper, sweet potato, and cherry tomato.
This salad is a great easy mid-week lunch! Enjoy with other roasted vegetables and grains and change up the dressing with some mustard, or other spices.
