Warm Quinoa Salad with Roasted Cauliflower, Fennel and Pomegranate


  • 2 small fennel bulbs, cut into small wedges, reserve fronds for garnish
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • ½ head cauliflower, broken or cut into florets
  • ¾ cup quinoa (approx. 2 cups cooked)
  • juice of 1 lemon (approx. ¼ cup)
  • ⅓ cup finely chopped fresh coriander
  • 30g goats cheese
  • seeds from ½ small pomegranate


Author: Healthy Home Café
Special thanks to the dietician, food lover and passionate cook, Caroline @Healthy Home Café for sharing her fantastic recipes.



Serves 4

  1. Heat oven to 175 degrees and line 1 large or 2 medium oven trays with baking paper
  2. Place chopped fennel into a medium sized bowl.
  3. Drizzle over ½ tablespoon olive oil and sprinkle with a little salt and pepper.
  4. Toss to coat then scoop out onto one end of prepared large tray and spread out.
  5. Repeat process with cauliflower florets and bake for 30 minutes or until soft and lightly browned.
  6. Place quinoa in a sieve and rinse well.
  7. Add rinsed quinoa to a saucepan that has a good fitting lid along with 1 cup of cold water.
  8. Bring to the boil, then turn the heat down and simmer, covered for 15 minutes. Allow to rest for about 10 minutes before removing lid and using a fork to fluff it up.
  9. Drizzle cooked quinoa with remaining 2 tablespoons of olive oil, lemon juice, chopped coriander and toss to combine.
  10. When the cauliflower and fennel are cooked, add to quinoa.
  11. Dollop with goats cheese and generously sprinkle the top with pomegranate seeds.
  12. Lastly sprinkle over some of the fennel fronds.

Per Serve:  885kJ or 210 calories; P 8g Fat 17g SFat 3g CHO 26g Fibre 7g

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