Cauliflower & Tomato Quinoa Salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 cup quinoa (I used red quinoa but any quinoa will do)
  • 2 shallots + 1 shallot (raw)
  • 1 head cauliflower, chopped
  • 2 Tbsp cold-pressed olive oil or ghee + 1 Tbsp olive oil for dressing
  • ¼ cup tomato paste
  • 1 cucumber, diced
  • 1 avocado, diced
  • 10-12 cherry tomatoes
  • italian/flat parsley and/or basil
  • pine nuts, toasted, for garnish
  • sea salt
  • freshly ground pepper
Instructions
  1. QUINOA
  2. In a medium saucepan, add 2 cups of water. Rinse quinoa until the water becomes clear and add to water.
  3. Bring to a boil and then reduce heat and cover for 12-15 minutes or until all the water has evaporated.
  4. Remove from heat and let stem for 5 minutes.
  5. Remove lid and fluff with a fork and let cool.
  6. VEGETABLES
  7. In a medium pan, add olive oil and 2 thinly sliced shallots and cook on medium heat for 5 minutes until they become translucent.
  8. Add tomato paste. Once mixed in, add chopped cauliflower.
  9. Continue stirring mixture for 15-20 minutes until the cauliflower has cooked through.
  10. In a large bowl, chop cucumber, avocado, cherry tomatoes and fresh herbs. Add olive oil, sea salt and pepper.
  11. Once cauliflower is finished cooking, add to bowl along with cooked quinoa.
  12. In a small pan, toast pine nuts until golden brown. Make sure not to leave the pan, as pine nuts can easily burn.
Recipe by Gold&Thyme at https://www.goldandthyme.com/cauliflower-tomato-quinoa-salad/