This recipe uses white almond paste but of course you can substitute for the regular brown paste if you want
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Servings 2people
Ingredients
150grquinoa
1/2cauliflower in florets
100grgreen asparagus
20grampumpkin seeds
20grsunflower seeds
50grroasted almonds
40grlamb's lettuce
1/2tspchili flakes
1/2tspturmeric
Dressing
2tbspalmond butterwhite
2tbspolive oil
1tbspapple cider vinegar
pepper
salt
Instructions
Preheat the oven to 200˚C.
Place the cauliflower on a large baking tray and sprinkle with oliveoil. Add some turmeric, chiliflakes and pepper and salt. Roast in the oven for 10 minutes. Add the asparagus and continue roasting for another 15 minutes.
In the meantime cook the quinoa according to package instructions. Drain and leave to cool.
Add the roasted vegetables, the sunflower seeds, roasted almonds and the pumpkin seeds to the quinoa and make the dressing by mixing the ingredients. Add the lamb's lettuce as the last item and serve immediately.