Quinoa Cauliflower Salad with Rosemary Oil
February 2, 2016
30 min or less active, 60 min or less total, appetizer, fall, gluten-free, side, vegan, winter
In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!Information
Servings: 10
Time: About 25 minutes active; 40 minutes total
Price: About $13.50 total; $1.35 per serving
Nutrition (per serving):
Calories: 191
Protein: 4.8g
Fat: 12g
Saturated fat: 1.6g
Carbohydrates: 18.1g
Fiber: 4.2g
Sodium: 225mg
Cholesterol: 0mg
High In: Vitamins C and K, Folate, Manganese
Good Source: Vitamins E and B6, Fiber, Protein, Magnesium, Potassium
Low In: Cholesterol
Ingredients
- 2 heads cauliflower, leaves in tact
- 2 cups vegetable stock
- 1 cup quinoa
- 1/2 cup EVOO
- 2 Tbsp chopped rosemary leaves
- 1/2 cup chopped parsley
- Juice of 1/2 lemon
Preparation
- Heat a large pot of salted water to a boil. Plunge the whole head of cauliflower, one at a time, into the water for 3 minutes. Remove with tongs and place into an ice water bath.
- Repeat with the second head. When cooled, chop coarsely with leaves and set aside.
- Meanwhile, bring stock to a boil over medium-high heat. Whisk in the quinoa, turn down to medium-low, cover and cook 20 minutes. If there is liquid left over, drain in a colander. Set aside to cool.
- In a blender or food processor, process EVOO and rosemary leaves.
- To assemble, mix chopped cauliflower, quinoa, rosemary oil, parsley and lemon juice in a large bowl. Adjust salt and other seasonings, as needed. Serve cold or at room temperature.
