Indian Quinoa Veg Bowl (Quinoa with Spiced Vegetables and Yoghurt)

• 150 g Quinoa
• 1 ¼ tsp Fine sea salt
• 250 g Cauliflower florets
• 2 tbsp Rapeseed oil
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• ¾ tsp Ground turmeric
• 240 g Canned chickpeas
• 80 g Baby spinach
• 150 g Yogurt
• 1 medium Lemon
• 15 g Fresh coriander

1. Rinse the quinoa in a colander under cold water for 30 seconds. Tip into a saucepan with 350 ml water and 0.75 tsp of the fine sea salt, bring to the boil, then cover and simmer gently for 12 minutes. Take off the heat and leave, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, heat the rapeseed oil in a large frying pan over a medium-high heat. Add the cauliflower and cook for 6 to 8 minutes, stirring, until browned in spots and just tender. Finely grate the garlic into the pan and cook for 30 seconds until fragrant.
3. Stir in the ground cumin and ground turmeric and cook for 30 seconds to toast the spices. Add the chickpeas and a splash of water, then cook for 3 to 4 minutes until hot and coated. Season with the remaining 0.5 tsp fine sea salt.
4. Add the baby spinach to the pan and toss for 1 to 2 minutes until just wilted. Take the pan off the heat so the spinach stays bright. Taste and adjust seasoning if needed.
5. In a mixing bowl, whisk the yogurt with the juice of half the lemon and a pinch of fine sea salt. Chop the fresh coriander, reserving a little for the top, and stir most of it into the dressing. Taste and add more lemon juice if you want it sharper.
6. Divide the quinoa between two bowls and spoon over the spiced vegetables and chickpeas. Drizzle with the lemony yoghurt dressing and finish with the reserved coriander. Serve warm.

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