Roasted Cauliflower Quinoa Salad

Recipes

Jan 19

Serves: 8-10 as a side or 4-5 as a meal Prep time: 20 min Cook Time:60 mins

Total Time: 80 mins

Ingredients

2 cups cooked quinoa

1/2 cup Evoo Foods Honey Balsamic Vinegar

1/4 cup olive oil

1 540 ml can chick peas

1/2 tbsp steak spice

1 tbsp olive oil

1 head cauliflower

1/2 cup olive oil

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 tsp herbs crushed garlic

3 stocks celery

5 green onion

1/2 cup fresh parsley

Directions

Preheat the Oven: Heat your oven to 400°F (200°C).
Roast the Chickpeas: Drain a can of chickpeas and toss them with 1 tbsp of olive oil and 1/2 tbsp of steak spice. Spread them on a baking sheet and roast for 20 minutes. Once done, set them aside.
Cook the Quinoa: While the chickpeas are roasting, cook your quinoa according to package instructions. Once cooked, while the quinoa is still warm, add 1/2 cup of EVOO Foods Honey Balsamic Vinegar and 1/4 cup of olive oil. Stir well and let it cool on the counter.
Prepare the Cauliflower: Chop the cauliflower into bite-sized pieces. In a medium-sized bowl, mix together 1/2 cup of olive oil, 1/2 tsp of smoked paprika, 1/4 tsp of cayenne pepper, and 1 tsp of crushed garlic. Whisk the ingredients together, then stir in the cauliflower until well-coated.
Roast the Cauliflower: Place the cauliflower mixture on a parchment-lined baking sheet and bake for 25-30 minutes, or until golden and tender.
Chop the Vegetables: While the cauliflower roasts, chop 4 stalks of celery, 5 green onions, and 1/2 cup of fresh parsley.
Assemble the Salad: Once the quinoa has cooled, mix it with the chickpeas, celery, green onions, and parsley.
Top with Cauliflower: Once the cauliflower is done, remove it from the oven and top the quinoa mixture with the roasted cauliflower.
Serve: Serve this dish warm or cold as a refreshing side salad. For a heartier meal, serve it as an entrée with grilled chicken.