Makes 4
Preparation time: 30min

Quinoa Salad:

• 1 small cauliflower
• 1 tbsp olive oil
• 2 dl quinoa
• 1 bag mixed salad, about 65 g
• handfull of croutons
• seeds from 1/2 pomegranate
• 2 – 3 tbsp seeds (e.g. hemp or sunflower)
• approx. 50 g Le Gruyère AOP Mild 
• salt and pepper

Dressing:

• 2 tbsp olive oil
• 2-3 lemon juice
• salt and pepper

Preparation:

1. Preheat the oven to 200°C.
2. Rinse and cut the cauliflower into pieces. Arrange on a baking tray and drizzle with 1 tbsp olive oil. Season with salt and pepper. Toast in the oven for about 15 minutes.
3. Rinse the quinoa thoroughly in cold water and cook according to the instructions on the package.
4. Cut the cheese into thin slices.
5. Mix the oil and lemon juice for the dressing.  Season to taste with salt and pepper.
6. Mix all the ingredients for the salad. Drizzle with the dressing.

This hearty salad is perfect for brunch. Vary the ingredients according to season and personal taste. The thin slices of flavorful Gruyère cheese fit perfectly in a salad.

Music:

Sara Farell – Sunflower

Listen on  Spotify