
Roasted cauliflower over quinoa with lemon and parsley.
180 gCauliflower
4 gParsley
0.5 cupQuinoa
2 tspLemon Juice
2 tspOlive oil
Toss the cauliflower with half of the olive oil, salt, and black pepper. Bake at 220°C / 425°F for 22 minutes until the edges are browned.
Boil the quinoa according to the package instructions until tender, then drain any excess water if needed.
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To tasteSalt
To tasteBlack Pepper
Build the bowl with quinoa and roasted cauliflower, then finish with parsley, lemon juice, and the remaining olive oil.