Crunchy Cauliflower Quinoa

1. 1

   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.

2. 2

   Place the cauliflower in batches in a food processor and process until very finely chopped. Transfer to a large bowl.

3. 3

   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.

* Per serving · 4 servings · Values may vary.