Quinoa with roast cauliflower, leeks and a walnut crumb

1 small or 1/2 large cauliflower
2 leeks
3tbsp capers
350g quinoa
480ml vegetable stock
For the crumb:
2 slices bread
2tbsp walnuts
2tbsp parsley
2 cloves garlic
½ green chilli
  • Put the bread in a food processor with the walnuts, chilli, garlic and parsley and pulse into coarse crumbs
  • Heat 2tbps olive oil in a frying pan and add the crumbs
  • Stir for 4-5 minutes till crisp
  • Pre-heat the oven to 200C
  • Break the cauliflower into florets
  • Put them in a roasting tin with 1tbsp of olive oil
  • Roast for 10 minutes
  • Meanwhile cook the quinoa by bringing it to a boil with the vegetable stock
  • Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, which should take around 15 to 20 minutes. Fluff with a fork.
  • Slice the leeks and saute with 1tbps olive oil
  • After 5-6 minutes add the capers and saute for another 2-3 minutes
  • Add the cauliflower and quinoa and season well
  • Serve with the crumbs on top
Original Source: 

Izzy Silvester