This recipe from my Tome 2 is my personal creation of a complete spiced Mediterranean healthy salad. And honestly, it’s really really good salad. Spice-roasted quinoa, oven-caramelized roasted cauliflower, green edamame, cubed feta, chopped almonds, sweet raisins, fresh mint and parsley, French shallots.. it’s a festival of textures and flavors in every bite. A salad like this makes an absolutely legendary lunch with a small baguette on the side, or a luxurious accompaniment for any grilled summer meat.<\/p>\n
My bold approach is cooking the quinoa with **cumin + mild yellow curry + herbes de Provence**. Before adding the broth, I saut\u00e9 the quinoa with a drizzle of olive oil and the 3 spices for 2 to 3 minutes. Which releases the aromas and gives a toasted flavor that plain quinoa NEVER has. Combined with cauliflower roasted at very high temperature (500\u00b0F), protein-packed edamame, block feta cut into dice and crunchy almonds, you get a healthy salad that outclasses any flat cafeteria salad. It’s the kind of dish that lets you eat healthy without feeling like you’re depriving yourself.<\/p>\n
It’s exactly the kind of versatile salad you want in your recipe book. Legendary boxed lunch (filling enough, add a grilled protein and you’re set for 5 hours), luxurious side dish for entertaining friends on a Saturday night on the terrace, or light dinner on sweltering evenings. Serve warm or cold, both work, with lemon wedges to squeeze to taste and a drizzle of olive oil when serving. Honestly, it’s insanely good, and all while staying healthy.<\/p>\n","protected":false},"excerpt":{"rendered":"
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