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Roasted Cauliflower-Quinoa Salad

This great winter salad can be completely vegetarian or can have some shredded rotisserie chicken in it.  The second option leads to a perfect blend of savory and sweet, heat and cool. Perfect for any winter's day. The vegetarian option is ever lighter but just as delicious.

Prep Time 1 hour
Serves: 4
Difficulty Level: Low
Roasted Cauliflower-Quinoa Salad
Ingredients:
Cauliflower - 1 head (cut into 1-inch florets)
Seedless red grapes - 2 1/2 cups
Quinoa - 1/2 cup
Greek Yogurt - 1/2 cup (plain (full fat))
Curry powder - 1/2 tsp.
Cumin - 1/4 tsp.
Lime juice - 2 tsp. (fresh)
Cilantro - 1/4 cup (chopped)
Cashews - 1/4 cup (unsalted, roasted)
Rotisserie Chicken - 2 cups (shredded, optional)
Olive oil - as needed
Salt and Pepper - as needed
Method of Preparation:
  1. Preheat the oven to 450°F and line a baking tray with foil or baking paper. Combine the cauliflower and 2 cups grapes with 1 tablespoon oil. Roast the cauliflower, stirring occasionally. The grapes should be slightly wilted and the cauliflower golden brown and tender - 25 minutes in total.
  2. In a small pan, stir 1/2 teaspoon salt with 1 cup water and bring to boil over medium-high heat. Add the quinoa and simmer. Cover and cook until all the liquid has been absorbed and the quinoa is tender - 15 minutes. When done, remove from the heat and let it sit (covered) for a couple of minutes. Then transfer the quinoa to a medium bowl.   
  3. Halve the remaining grapes and pulse in a food processor. Add yogurt, curry, cumin, lime juice and remaining oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. The mixture should be slightly chunky.
  4. Then, combine the quinoa with 3 tablespoon dressing and cilantro. Divide equally among 4 plates and top with cauliflower, cashews and chicken (if using). Drizzle the remaining dressing and serve.
Chef's Tip:
If you've got some left-over cauliflower stem from this recipe, don't throw it away. Peel, chop it up and add to a stir-fry.
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Related Topics: savory , sweet , salads , winter food , chicken , winter salad
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