Quinoa and roasted cauliflower salad

Name: Quinoa and roasted cauliflower salad
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: ½ cauliflower, cut into small florets; Extra virgin olive oil; ½ tsp (2.5 ml) dried oregano; 1½ cups (375 ml) white quinoa (or tricolor); ½ tsp (2.5 ml) ground cumin; ½ tsp (2.5 ml) mild yellow curry; ½ tsp (2.5 ml) herbes de Provence; 3 cups (750 ml) hot vegetable broth; 1 cup (250 ml) shelled edamame beans; 7 oz (200 g) block feta cheese, cut into dice; ⅓ cup (80 ml) finely chopped almonds; ⅓ cup (80 ml) raisins; ⅓ cup (80 ml) fresh mint, finely chopped; ⅓ cup (80 ml) fresh parsley, finely chopped; 2 French shallots, halved then thinly sliced; White balsamic vinegar; Lemon wedges, for serving; Salt and freshly ground black pepper

Preparation 35 min
Cooking 35 min
Servings 4 to 6
Freezing I do not suggest

Ads

Ingredients

½ cauliflower, cut into small florets
Extra virgin olive oil
½ tsp (2.5 ml) dried oregano
1½ cups (375 ml) white quinoa (or tricolor)
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) mild yellow curry
½ tsp (2.5 ml) herbes de Provence
3 cups (750 ml) hot vegetable broth
1 cup (250 ml) shelled edamame beans
7 oz (200 g) block feta cheese, cut into dice
⅓ cup (80 ml) finely chopped almonds
⅓ cup (80 ml) raisins
⅓ cup (80 ml) fresh mint, finely chopped
⅓ cup (80 ml) fresh parsley, finely chopped
2 French shallots, halved then thinly sliced
White balsamic vinegar
Lemon wedges, for serving
Salt and freshly ground black pepper

Ads

Preparation

Preheat oven to 500°F (250°C). Line a large baking sheet with parchment paper.
Place cauliflower florets in a large bowl and drizzle with a generous amount of olive oil. Add dried oregano, salt and pepper, then toss to coat well.
Transfer to baking sheet in a single layer and bake for 15 to 20 minutes, turning halfway through, until cauliflower is golden and caramelized but still slightly crispy. Not too soft. Let cool 10 minutes and set aside.
Meanwhile, place quinoa in a fine-mesh strainer and rinse with cold water to remove natural bitterness. Drain well.
In a saucepan heated over medium heat, add quinoa and drizzle with olive oil. Add cumin, mild yellow curry and herbes de Provence. Salt and pepper, then stir. Cook 2 to 3 minutes, stirring, to release spice aromas and give quinoa a toasted flavor.
Add hot vegetable broth, stir and bring to a boil. Cover, reduce to low heat and cook 10 to 12 minutes or until quinoa is al dente. Don’t overcook. That’s the mistake to avoid.
Drain cooked quinoa in a strainer (don’t rinse to preserve spice flavors) and let cool 10 minutes. Transfer to a large salad bowl.
Add edamame, feta dice, almonds, raisins, mint, parsley and French shallots to the bowl. Salt and pepper, then gently toss. Add roasted cauliflower and toss once more.
Drizzle with a generous amount of extra virgin olive oil and white balsamic vinegar to taste. Gently toss. Adjust seasoning.
Serve warm or cold with lemon wedges to squeeze to taste.