Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, peach, cauliflower and quinoa salad. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil. This Cauliflower Quinoa Salad is delicious for lunch or for a side dish and is a great way to protein from the chickpeas and quinoa.
Peach, cauliflower and quinoa salad is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Peach, cauliflower and quinoa salad is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook peach, cauliflower and quinoa salad using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Peach, cauliflower and quinoa salad:
- Make ready 350 cauliflower florets
- Prepare 1 tbsp olive oil
- Get 200 g quick cook quinoa
- Make ready 3 peaches, cut into wedges
- Take Sauce :
- Take 25 g pack flat leaf parsley, leaves finely chopped
- Prepare 1/2 x 25 g pack mint, leaves finely chopped
- Prepare 2 garlic cloves, crushed
- Get 1 tsp Dijon mustard
- Get 2 tsp red wine vinegar
- Get 3 tbsp tahini
- Make ready 2 tsp soy sauce
- Prepare 2 tbsp extra virgin olive oil
- Take 2 tsp capers, rinsed, drained and roughly chopped
Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Toasted sliced almonds give this simple, delicious quinoa and cauliflower salad extra flavor and a satisfying crunch. There are a few steps to the preparation, but it's really quite easy to put together. Serve this tasty salad warm or chilled.
Instructions to make Peach, cauliflower and quinoa salad:
- Preheat the oven to 200 C. Put the cauliflower in a roasting tin, toss with the oil and season. Roast for 20-25 minutes until golden and tender.
- Meanwhile, make the sauce in a bowl, whisk together most of the herbs and all the remaining sauce ingredients with 2 tbsp water until throughly combined, season.
- While the cauliflower roasts, cook the quinoa following the instructions on the packaging. While still hot, stir in most of the sauce and set aside.
- To serve, layer the quinoa, cauliflower and peaches onto a serving plate with the remaining sauce and herbs on top.
Drain in a colander and let cool. It's a healthy, protein-packed salad that can be made ahead of time. Vegan+Vegetarian In searching through my recipe archives, I discovered that I have one cauliflower recipe. It's such a great mixture of textures and flavors and packs a nutritional punch! Despite the fact that it's a vegan salad, the kale and quinoa provide enough protein to make this a filling option for lunch or a light dinner. Grilled Chicken & Peach Quinoa Salad.
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