21 minutes ago
Thursday, November 14, 2013
This is a great dish for the vegetarians at your Thanksgiving table, or just a great side dish to go with the bird.
The roasted cauliflower (my favorite), paired with the sweet roasted grapes and the clean taste of cilantro makes this dish a home run.
I think cooking the quinoa in chicken stock (then it's really not vegetarian) makes it so much better, but of course you can cook it in water or vegetable stock if you like.
You can double this easily.
Autumn Quinoa w/ Roasted Grapes & Cauliflower:
1 cup quinoa
2 cups of vegetable or chicken stock
1/2 head of cauliflower, cut into small florets
1 cup of red or black seedless grapes
kosher salt & pepper
juice of a lemon and the zest
1/2 cup of whole almonds, toasted and chopped
handful of fresh cilantro, chopped
Lay the cauliflower florets and grapes on a sheet pan, toss with olive oil and sprinkle with kosher salt & pepper.
Roast in 400F oven for about 20-25 minutes.
While the cauliflower is roasting, make the quinoa.
Boil the quinoa w/ 2 cups of broth or water and cook about 17-20 minutes, until liquid is absorbed.
Mix in the toasted almonds with the cooked quinoa, grapes & cauliflower.
Squeeze in the juice of a lemon along with the zest. Taste and adjust seasonings, may need a pinch more of salt.
Drizzle with good olive oil, and sprinkle in the fresh cilantro.
Serve warm or at room temperature.