Quinoa salads are always a nice thing to have on hand in your fridge. Perfect for a light meal or a simple side, they are healthy, light and satisfying. You are going to love this yummy winter quinoa salad. What we have going on here is fluffy cumin, roasted cauliflower, apricots, and toasted cashews all tossed in a cumin vinaigrette. It keeps in the fridge for about 3 days so make extra so you can get a few meals out of it. Enjoy!
Roasted Cauliflower and Quinoa Salad
Author: Liza Cannata
Serves: 6
Ingredients
- 1 head cauliflower, cored and chopped into florets
- 2 tablespoons olive oil
- 1 cup quinoa, rinsed well
- ¾ cup raw cashew pieces
- ¾ cup apricots, chopped
- 3 tablespoons chopped parsley
- ½ tsp salt
- For garnish: crumbled feta, optional
- Dressing
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil
- ½ teaspoon ground cumin
- ½ teaspoons kosher salt
- A few grinds fresh black pepper
Instructions
- Pre-heat oven to 400. Line a baking sheet with parchment paper.
- Put cauliflower florets in a medium bowl and toss well with olive oil and salt.
- Spread evenly on the prepared baking sheet in a single layer.
- Place sheet in oven and roast for about 15-20 minutes or until florets are golden brown. Remove from oven and let cool.
- Meanwhile, cook quinoa according to package directions. Once done, put the warm quinoa in a large mixing bowl with the raisins and toss well.
- Toast the cashews in a cast iron skillet over medium heat, watching carefully and stirring often until lightly browned. Let cool and roughly chop them.
- Add the cashews, cauliflower, and parsley to the bowl with the quinoa and mix well.
- Whisk all the dressing ingredients together and toss into quinoa mixture, using more or less dressing depending on personal preference.
Leave a Reply