Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
28
High
Nutrition per serving
Calories428.5 kcal (21%)
Total Fat20.1 g (29%)
Carbs54.7 g (21%)
Sugars17.1 g (19%)
Protein11.3 g (23%)
Sodium215.4 mg (11%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cuptricolour quinoa
0.5 headcauliflower
cut into florets
1sweet potato
medium, peeled, chopped
1red capsicum
thinly sliced
1 Tbspsunflower oil
2 tspcurry powder
½ cupslivered almonds
400gcanned chickpeas
rinsed, drained
½ cupcurrants
2celery sticks
thinly sliced
0.5flat leaf parsley
60gspinach
0.5red onion
thinly sliced
1carrot
peeled, cut into matchsticks
Lemon-mustard dressing
Instructions
Step 1
Cook quinoa
Pressure CookerManual
tricolour quinoa1 cupStep 2
Preheat oven to 200 Celsius. Line baking tray with baking paper. Toss the cauliflower, sweet potato, capsicum, oil and curry powder in a bowl to coat. Arrange on tray and bake for 25-30 minutes or until tender. Add almonds and roast for further 5 minutes or until toasted.
OvenPreheat
cauliflower0.5 head
sweet potato1 
red capsicum1 
sunflower oil1 Tbsp
curry powder2 tspStep 3
Meanwhile make lemon-mustard dressing. Combine all ingredients well. Season to taste.
sunflower oil¼ cup
lemon juice¼ cup
wholegrain mustard1 Tbsp
maple syrup2 TbspStep 4
Combine quinoa, cauliflower mixture, chickpeas, celery, parsley, spinach, onion and carrot in serving bowl. Drizzle with dressing and serve.
Bowl
canned chickpeas400g
currants½ cup
celery sticks2 
flat leaf parsley0.5 
spinach60g
red onion0.5 
carrot1 Notes
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Delicious
Easy
Go-to
Makes leftovers
Spicy
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