Roasted Cauliflower Quinoa Salad

Flexibility and forgiveness are wonderful qualities—in recipes too. This recipe is both. Amounts are flexible. Variations are infinite. And it’s pretty simple and good no matter how you do it.

This is a great option for a late summer or fall potluck, picnic or cookout.

Roasted Cauliflower Quinoa Salad

(Serves 6-8 as a side dish)

2 cups roasted cauliflower florets

1.5 cups cooked Quinoa

1 can (15.5 oz.) cannellini beans, rinsed and drained

1/3 cup thinly sliced red onions

1/3 cup drained capers

1/4 cup toasted pine nuts

1/3 cup fresh Italian parsley, chopped

3 Tbsps. extra virgin olive oil

2 Tbsps. good quality balsamic vinegar

Salt and pepper to taste

Combine all ingredients and toss gently. Serve at room temperature.


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