Quinoa with roast cauliflower, leeks and a walnut crumb

Ingredients:

1 small or 1/2 large cauliflower

2 leeks

3tbsp capers

350g quinoa

480ml vegetable stock

For the crumb:

2 slices bread

2tbsp walnuts

2tbsp parsley

2 cloves garlic

½ green chilli

Method:

Put the bread in a food processor with the walnuts, chilli, garlic and parsley and pulse into coarse crumbs
Heat 2tbps olive oil in a frying pan and add the crumbs
Stir for 4-5 minutes till crisp
Pre-heat the oven to 200C
Break the cauliflower into florets
Put them in a roasting tin with 1tbsp of olive oil
Roast for 10 minutes
Meanwhile cook the quinoa by bringing it to a boil with the vegetable stock
Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, which should take around 15 to 20 minutes. Fluff with a fork.
Slice the leeks and saute with 1tbps olive oil
After 5-6 minutes add the capers and saute for another 2-3 minutes
Add the cauliflower and quinoa and season well
Serve with the crumbs on top

Original Source:

Izzy Silvester