Roasted cauliflower, quinoa, pasta salad
A flavorful pasta salad with quinoa, roasted cauliflower and a nice tangy lemon salad dressing with saffron, mint, garlic, and green onions.
Servings: 8 -10 servings
Ingredients
- 1-1/2 cups cooked quinoa 1/2 cup quinoa with 1 cup water makes about 1 1/4 cups cooked quinoa
- 1/2 lb Pasta mini bow tie
- 1 head roasted chopped cauliflower 450° 15 minutes until golden
lemon saffron dressing
- ¼ cup lemon juice
- ¼ cup oil I use avocado oil, or light olive oil
- 1-2 cloves fresh garlic
- 5 sprigs fresh parsley
- 5 leaves fresh mint
- 2 green onions
- 6 threads saffron
- 1 teaspoon dry oregano or fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the quinoa according to package directions (add more or less quinoa if desired)
- Prepare the pasta according to the package directions (add more or less pasta if desired)
- Chop and place cauliflower on a baking sheet drizzle with oil and roast the cauliflower in a 450° oven for 15 minutes until tender and golden.
- Mix the salad dressing by mixing lemon juice, oil, garlic, parsley, mint, onions, saffron, oregano, salt, and pepper. in a glass jar, or use an immersion blender. If you want it CREAMY, add in an egg yolk and as it blends it'll emulsify into a creamy sauce.
- Cool the quinoa by running cold water over it and drain it.
- Do the same for the pasta, run cold water over the pasta until it's cooled.
- Allow the cauliflower to cool for 10 minutes.
- Mix all the ingredients together.
- Add in cooked shredded chicken if desired.
- Chill and serve when cold. or you can serve it hot, or once chilled you can serve it reheated as well.
Psst… there’s more where this came fromdelivered straight to your inbox, click to sign up