Cauliflower & Tomato Quinoa Salad
Author: Gold&Thyme
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 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
- QUINOA
- In a medium saucepan, add 2 cups of water. Rinse quinoa until the water becomes clear and add to water.
- Bring to a boil and then reduce heat and cover for 12-15 minutes or until all the water has evaporated.
- Remove from heat and let stem for 5 minutes.
- Remove lid and fluff with a fork and let cool.
- VEGETABLES
- In a medium pan, add olive oil and 2 thinly sliced shallots and cook on medium heat for 5 minutes until they become translucent.
- Add tomato paste. Once mixed in, add chopped cauliflower.
- Continue stirring mixture for 15-20 minutes until the cauliflower has cooked through.
- In a large bowl, chop cucumber, avocado, cherry tomatoes and fresh herbs. Add olive oil, sea salt and pepper.
- Once cauliflower is finished cooking, add to bowl along with cooked quinoa.
- 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/
3.5.3208