Quinoa, roasted cauliflower, kale, chickpeas, red onion, sprouts, and FTM SUNFLOWER OIL dressing. (Serves 4)
This dish is as beautiful on the outside as it will make you feel on the inside. If you serve it the way we show in our photo, you’ll be sure to get noticed and complimented by friends, family, and collogues alike. One of the main things we love about this dish, besides the combination of healthy ingredients and the decadent tastes of nutty quinoa, mixed with edible flowers, cumin and roasted kale, is that you can serve it either warm or chilled. You can also serve it as a main dish or a side dish.

Our Spring Quinoa Salad is Vegan, Grain Free, and Gluten Free.

INGREDIENTS
Flat Bread Crust

• 2 tbs FTM FTM SUNFLOWER OIL
• 1⁄2 large head of cauliflower
• 1⁄2 cup sunflower seeds
• 3⁄4 cup cooked chickpeas from scratch or canned
• 1⁄2 tsp cumin powder
• 1⁄2 cup quinoa (cooked)
• 1⁄2 red onion (finely diced)
• 4 kale stems
• Salt and pepper – good sprinkle of both
• 3 tbs apple cider vinegar
• 2 tbs sunflower seed oil
• 1⁄2 lemon juice

STEPS

• Preheat oven to 350o
• Cut cauliflower into florets and place on a baking tray
• Add chickpeas and sunflower seeds to the tray, toss in FTM SUNFLOWER OIL, salt, pepper,
  and cumin
• Roast for 40 minutes
• Cook quinoa and set aside
• Dice red onion
• Massage the kale in lemon juice and our FTM EVOO
• Combine onion, kale, quinoa, cauliflower, chickpea, sunflower seeds in a big salad bowl
• Add the dressing of apple cider vinegar, FTM EVOO and lemon
• Add more salt and pepper for flavor