Sunday, August 24, 2014

Roasted Cauliflower Garbonzo Bean Quinoa Italian Salad

     I'm on a Roasting kick lately and want to bake everything I can get me hands on ... I saw a recipe for Roasted Grapes the other day, ... but not sure I'm buying that one ...  :/   This salad has some of my favorite things in it, so I hope you will give it a try!  It pairs perfectly with any grilled meats, so heat up the grill and have a scrumptous dinner tonight !!!  ;)

Head of Cauliflower, chopped
Large Yellow Onion, chopped
Dash Salt
Dash Garlic Powder
1/2 cup Quinoa, simmer for 20 minutes with 1 cup water~refer to package directions
1 Tablespoon Pinenuts, toasted
1 can Garbonzo Beans, drained
Red Bell Pepper, diced
2-3 Green Onions, diced
Kraft Roasted Red Pepper Italian Dressing, or Dressing of your choice
Torn Kale for base of Salad

     Chop Cauliflower into small florets, and lay into foil lined pan along with diced Onion.  Drizzle with EVOO and make sure all vegetables are lightly covered.  Sprinkle with Salt and Garlic Powder.  Bake at 425 for one hour, after 30 minutes remove and re arrange in pan to cook evenly. While baking, bring Quinoa and water to boil, cover and simmer for 20 minutes, then remove from heat.  During this time, you can toast the Pinenuts by adding Pinenuts to skillet on low heat and VERY SLIGHTLY bring to golden brown by cooking over low heat for 3-4 minutes.  These can scorch very easily so keep a close eye.  When ready, add Cauliflower to mixing bowl, then drained Garbonzo Beans, Quinoa, and diced Red Bell Pepper, and stir thoroughly.  Top with Green Onion and Pinenuts, then drizzle with Italian Dressing.  Serve on bed of torn Kale.  Enjoy  ;)

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