Purple Cauliflower & Quinoa Salad
SERVES: ABOUT 12 TO 14 CUPS. PREP TIME: 15 MINUTES. COOKING TIME: 20 MINUTES
Whenever we find Purple, green or yellow cauliflower we grab it and make an awesome healthy recipe! Its low in calories and packed with protective phytonutrients. I added my favorite thing in the whole world to the Miso dressing: almond butter!!! What a treat! They don’t always have purple cauliflower at the grocery store but any kind works. I sometimes do the recipe only with almond butter and other times with tahini. It depends on what I have in the fridge. They both work.
2 beautiful cauliflower (purple if possible)
1 cup quinoa (I like the red kind)
1 bunch of kale
1/4 cup sliced almond & black sesame seeds (mixed) (could be either or if you don’t have one of them)
1tbsp almond butter & 1tbsp tahini
2tbsp agave syrup
2tbsp yellow miso
2 cloves of garlic minced
2 tbsp minced ginger
salt & pepper
1/4 cup rice vinegar
1/3 cup sesame oil
Add a little water if its too thick
1. Cook quinoa according to the box: Usually 1 cup uncooked quinoa for 2 cups of water, bring to a boil, reduce the heat and seamer for 20 minutes.
2. Wash the cauliflower and prepare the florets. Steam for 15 minutes.
3. Cut the kale in thin ribbons.
4. Mix all the ingredients for the dressing together with a whisk. If you feel it is a little too thick, just add a little water until the desired consistency.
Mix all the ingredients for the salad together: kale, cauliflower, quinoa. Add the dressing and mix well. Sprinkle sliced almonds and sesame seeds on top and serve immediately.