Crunchy Cauliflower Quinoa - cooking recipe

Ingredients

1 cup red quinoa
1 small cauliflower, cut into florets
6 tbsp extra virgin olive oil
1 large onion, finely chopped
1 tsp ground cumin
3/4 cup slivered almonds, toasted and coarsely chopped
1/4 cup currants
2 tsp finely grated lemon peel
1/4 cup lemon juice
7 oz feta cheese, crumbled
1/4 cup coarsely chopped parsley

Preparation

Rinse the quinoa well and place in a medium saucepan with 2 cups water. Bring to a boil on high heat. Reduce heat to low; cover and simmer for 12 mins or until the water is absorbed and the quinoa is tender.
Place the cauliflower in batches in a food processor and process until very finely chopped. Transfer to a large bowl.
Heat 2 tbsp of the oil in a large skillet on high heat. Add the onion, then reduce the heat to low and cook, stirring occasionally, for 10-15 mins or until the onions are caramelized. Add the cumin, stir to combine. Add the cauliflower, the cooked quinoa, almonds, currants, lemon peel and juice, the remaining 1/4 cup oil, feta and parsley; toss to coat well.