Name: Quinoa Cauliflower Salad
Ingredients: ½ cup cooked quinoa; 1 cup bone broth; ¼ cup raisins; ½ head cauliflower, chopped into small pieces; ¼ cup roasted cashews, roughly chopped; 1 cup parsley, roughly chopped; kosher salt and freshly ground black pepper; juice of a lemon; 2 tablespoons olive oil; big squeeze of honey; 1 tablespoon dijon mustard; 1 chopped garlic clove; kosher salt & freshly ground black pepper, to taste

Description

This nourishing quinoa salad with roasted cauliflower, cashews, and citrus-honey vinaigrette is packed with protein, flavor, and feel-good ingredients.

Ingredients

Scale

1/2 cup cooked quinoa
1 cup bone broth
1/4 cup raisins
1/2 head cauliflower, chopped into small pieces
1/4 cup roasted cashews, roughly chopped
1 cup parsley, roughly chopped
kosher salt and freshly ground black pepper

For the Honey-Citrus Vinaigrette:

juice of a lemon
2 tablespoons olive oil
big squeeze of honey
1 tablespoon dijon mustard
1 chopped garlic clove
kosher salt & freshly ground black pepper, to taste

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Instructions

Cook quinoa according to package directions, swapping bone broth for water.
Meanwhile, make the vinaigrette by whisking all the ingredients together.
When it’s cooked, turn off the heat, toss in raisins, and cover to let them steam inside the pot for 5 minutes. (This makes them plump and juicy.)
In a serving bowl, add chopped cauliflower, cashews, and parsley, then add the cooked quinoa. Drizzle over vinaigrette, and toss it all together.
I like to serve this with some hummus, grilled chicken, salmon, or your protein of choice, and a simple arugula salad for such a satisfying and healthy dinner.