Quinoa Salad with Olives, Oranges and Almonds
Ingredients
1 cup
quinoa
1 head
cauliflower, cut into small florets
2 tbsp.
extra virgin olive oil
- salt and pepper, to taste
1 cup
pitted Kalamata olives, drained, halved
½ cup
roasted almonds, chopped
2
oranges, zested, peeled and cut into segments
2 tbsp.
chopped fresh Italian parsley
1 tbsp.
chopped fresh mint
Directions
- In a small saucepan, bring quinoa and 1 cup water to a boil.
- Reduce heat to low; simmer, covered, until water is absorbed (about 15 min.).
- Uncover; fluff with a fork. Set cooked quinoa aside; let cool.
- Preheat oven to 425°.
- Toss cauliflower with oil; season with salt and pepper.
- Spread cauliflower on a parchment-lined baking sheet; roast in oven until lightly browned and crispy (about 25 min.).
- Remove from oven; let cool to room temperature.
- In a large mixing bowl, combine quinoa, roasted cauliflower, olives, almonds, orange zest, orange segments (with any juice), parsley and mint; season with salt and pepper.
Switch-Ups:
- Try doubling the measures of parsley and mint. More greens, more good.
- Amp up the nutrients in this Mediterranean mix by serving the salad on a bed of Romaine, arugula, butter lettuce or other darker green leafy favorite.
- This salad can be served as a main dish by adding a protein-rich topper. Try salmon or other fish fillet, chicken or crumbled feta cheese.
Recipe and photo courtesy of FOODMatch.
