Cauliflower and Quinoa Salad
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 degrees. 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.
