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.