Nourishing Autumn Grain Salad

Autumn Grain Salad

When it comes to creating a balanced lunch bowl. this autumn grain salad has it all; complex carbohydrates for slow-release energy, plenty of plant-based protein, and healthy fats. 

Enjoy this dish warm or cold, and feel free to add any other leftovers you find in your fridge. 


For the base:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups rocket 
  • 1 can chickpeas, drained and rinsed
  • 1 small head cauliflower, cut into florets
  • 1 avocado, sliced
  • 4-6 radishes, thinly sliced
  • 2 tablespoons Australian Hemp Seeds
  • Salt and pepper to taste

For the tahini dressing:

  • 3 tablespoons tahini
  • 2 tablespoons Tasmanian Hemp Seed Oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste
  • Water (to thin, if needed)


  1. Preheat the oven to 200°C (400°F).
  2. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. While the quinoa is cooking, prepare the roast chickpeas and cauliflower. On a baking sheet lined with parchment paper, spread out the chickpeas and cauliflower florets. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
  4. In a small bowl, whisk together the tahini, hemp oil, lemon juice, minced garlic, maple syrup or honey, salt, and pepper to make the dressing. If the dressing is too thick, you can thin it out with a little water.
  5. Divide the cooked quinoa among four containers. Top with rocket, roast chickpeas, roast cauliflower, avocado slices, and sliced radishes.
  6. Drizzle the tahini hemp oil dressing over the bowls, and sprinkle with hemp seeds. 
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