Roasted Cauliflower Salad with Crispy Quinoa
Ingredients
For the Crispy Quinoa:
* 1 bag Success Tri-Color Quinoa
* 1 tablespoon avocado oil
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon garlic powder
* 1/8 teaspoon salt
For the Cauliflower:
* 1 large head cauliflower, cut into florets
* 2 tablespoons avocado oil
* 1 teaspoon smoked paprika
* 1/2 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
For the Honey Mustard Dressing:
* 1/2 cup avocado oil
* 4 tablespoons Dijon mustard
* 4 tablespoons apple cider vinegar
* 2 tablespoons agave or maple syrup
* 2 small cloves garlic, peeled
* 1/2 teaspoon pepper
* Salt to taste
For the Salad:
* 3 cups kale, torn into bite-sized pieces
* 2 cups arugula
* 1/2 bunch flat-leaf parsley, chopped
* 1/2 red onion, thinly sliced
* 1 avocado, sliced
Instructions
1. Preheat the oven and prepare quinoa: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Add 4 cups of water to a pot. Submerge the quinoa in the water and bring it to a boil. Simmer uncovered for 10 minutes. Remove with a fork or tongs and place in a strainer. Rinse with cold water.
2. Prepare the cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons of avocado oil, smoked paprika, chili powder, garlic powder, onion powder, pepper, and salt. Spread the cauliflower evenly on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through. Continue roasting for another 10 minutes until golden and crispy.
3. Prepare the crispy quinoa: While the cauliflower is roasting, heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the cooked quinoa, smoked paprika, garlic powder, and salt. Toss to coat evenly and cook for about 20 minutes, stirring every 2 minutes to ensure the quinoa crisps up. Remove from heat and set aside.
4. Make the honey mustard dressing: In a blender or food processor, combine 1/2 cup avocado oil, Dijon mustard, apple cider vinegar, agave, garlic, pepper, and salt. Blend until smooth. Taste and adjust seasoning as needed.
5. Assemble the salad: In a large bowl, toss the kale and arugula together. Pour over most of the honey mustard dressing and toss to coat. Top with roasted cauliflower, red onion, parsley, and avocado slices. Sprinkle the crispy quinoa on top and serve the remaining dressing on the side.
Roasted Cauliflower Salad with Crispy Quinoa
