Spiced Fioretto® Rice & Quinoa Salad

Ingredients

• 400g Fioretto^® Cauli Blossom, trimmed
• 1 cup rice and quinoa mix, (see tip in method)
• 3 tbs extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 2/3 cup un-blanched almonds
• 60g baby spinach leaves
• 1 cup flat leaf parsley leaves
• 1 lemon, halved

Method

1. Preheat oven 180°C fan forced. Cook the rice and quinoa following the absorption directions on the packet. Cover and keep warm.
2. Meanwhile, combine the oil, garlic, paprika and cinnamon together. Spoon 1 tablespoon of oil mixture over the almonds and toss to coat. Spread onto a baking tray and roast in the oven for 7-10 minutes until toasted. Set aside to cool.
3. Steam or microwave Fioretto® until stems are bright green and tender. Drain well.
4. Pour the remaining oil mixture into a frying pan and heat over medium heat, add the Fioretto® and cook, turning in oil mixture until well coated. Transfer to a large bowl. Add the warm rice and quinoa and stir gently to coat. Cool. Add the almonds, spinach leaves and parsley. Season.
5. Squeeze over the lemon halves, drizzle with a little extra oil if needed. Toss gently to coat. Serve.

Cooking Tip: If you are short on time replace the Rice and Quinoa with 375g (2 cups) of pre-cooked 90 second Rice and Quinoa, following as per packet directions.