And now for today’s recipe…
Since I still have quite a bit of quinoa left, I keep trying to find new ways to experiment with it. It was determined by my tasting squad that they prefer to eat quinoa cold in a salad versus as a hot side dish. So when I found myself with some cauliflower that was going to turn soon, I decided to use it in this salad. To give this bland looking salad some vibrant colors, I added some fresh cherry tomatoes and threw in some saffron when roasting the cauliflower. It was very good and the family approved.
Saffron Roasted Cauliflower Quinoa Salad
1 Head Cauliflower
2 Garlic Cloves, chopped
1/2 tsp. Saffron powder (or a pinch of threads)
Extra Virgin Olive Oil
1 c. Quinoa, cooked according to package directions
1 c. Cherry Tomatoes, cut in half
1. Cut down the cauliflower into florets, rinse under cold water then add to a bowl.
2. Add in the garlic, saffron and a drizzle of oil; mix well.
3. Place cauliflower on a baking sheet and bake at 425 degrees for 15 minutes, remove and let cool.
5. Add quinoa, tomatoes and cooled cauliflower mixture to a bowl; then add the prepared dressing. Mix well. Serves 8.
1 tbsp. Fresh Basil, chopped
1 Lemon, zest and juice
5 tbsp. Extra Virgin Olive Oil
1 tbsp. Balsamic Vinegar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Add all ingredients together in a bowl and whisk together.