Did you know cauliflower pairs particularly well with grapes? Those who are well-versed in Mediterranean cuisine are probably nodding their heads, but for the uninitiated, it’s worth a try. This salad is slightly sweet, very savory, and utterly satisfying in a way that is a refreshing break from the ordinary.
How to make Quinoa, Cauliflower and Grape Salad
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8
Ingredients
Salad
- 1 cup white quinoa
- 1 small head cauliflower, trimmed and cut into small florets
- 1 1/4 cups red California grapes, halved
- 3 scallions, trimmed and thinly sliced
- 2 ripe avocados, diced 1/3 inch
Dressing:
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper, to taste
Directions:
- Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
- To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.
Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.
Options:
This dish is a welcomed alternative to the rice-based side dishes that can become very commonplace very quickly. And, feel free to do what we did and experiment with different veggies, fruits and nuts mixtures to add some pizzaz. Next time around we’re committed to adding: dates, apricots, broccoli florets and feta crumble!
Try roasted grapes: Line a baking sheet with parchment paper. Place grapes on the sheet, toss with 1 tablespoon of olive oil, a large pinch of sea salt and black pepper, and 2 thyme sprigs laying on top. Roast for 10-13 minutes at 450 degrees until grapes are dark in spots and just starting to burst.
SOURCE: California Table Grape Commission
