Wednesday, January 28, 2015

Roasted Cauliflower Salad w/ Quinoa & Tahini Dressing


I never get tired of quinoa.

I could eat it everyday.
I do eat it at least twice a week in some sort of salad or for breakfast toasted w/ yogurt and dates.

It's funny how it's been around for 100's of years, known as an ancient grain, yet it's the latest health food craze in the US over the past few years.
I am always late to the party, but happy to be invited..........better late than never.

I love the nutty texture and how it seems to work well with anything and everything that you add to it.

I saw this salad on instagram, and as usual, I ran downstairs and made it in a flash.
I happened to have a head of cauliflower in the fridge, so that made life easy.

I made a few adjustments, since I didn't feel like going to the market.

Swapped scallions in for the chives (I never have chives in the winter).

I don't like straight tahini, so used Sabra hummus for the dressing! (I bought SUPREMELY SPICY flavor, and that worked beautifully!).

Also, had no micro greens, so used good old arugula instead.

It's the dressing here that makes this salad special.

And of course, since it was morning, I added my 7 minute egg, served warm on top.

I loved this hearty salad.

Roasted Cauliflower Salad w/ Quinoa & Tahini Dressing: (adapted from Living Minally)

1 small head of cauliflower, cut into florets
2/3 cup of Quinoa, cooked (I used red and white)
2 big handfuls of microgreens (or arugula)
2 tbsp of chopped chives or scallions
hardboiled eggs for the top (optional)

Garlicky Tahini Dressing:
1/3 cup pure tahini (I used Sabra Supremely Spicy hummus)
2 tbsp fresh lemon juice
2 cloves of garlic, grated on a microplane
1 tsp red pepper flakes (omit if you are using the supremely spicy hummus, it will be too spicy!)
1/3 cup of water, depending on consistency desired

Mix up dressing ingredients in a small bowl, and set aside.

Lay out cauliflower florets on a baking sheet, and drizzle w/ olive oil, season with kosher salt.
Roast at 425F for about 25 minutes, checking and flipping after 15 minutes.

Cook quinoa as per package directions.

Mix the roasted cauliflower and cooked quinoa together in a large bowl. Add in the dressing while everything is warm.
Add in the greens and chives and toss.

Serve in bowls with a warm egg on top.


Delicious and healthy.

3 comments:

Anonymous said...

That's a GENIUS substitution - hummus for straight tahini in a dressing. I practically LIVE on hummus, always have it in house, and using that instead of having to pop open a whole tin of Joyva oil slicked tahini is SO MUCH EASIER! I've never seen this tip anywhere else. I am nominating you for the Nobel Peace Prize. Amen.

Catherine Cudlip said...

This is exactly what I was craving today. How'd you know? Can't wait.

Minna Lee said...

Hi Stacey!

This is Minna from LivingMinnaly- so happy to see you made the salad, it looks beautiful. I hope you enjoyed it! Love the Sabra supremely spicy hummas and that is a great swap- thanks for sharing your creation :)