- Skill Level: Beginner
- Serves: 2
- Start to Finish: under 1 hour
- Cook: 45 minutes
- 487mg (20%) Sodium
- 46g Carbs
- 8g Fiber
- 20g (31%) Fat
- 3g (13%) Saturated Fat
- 10g Sugars
- 11g Protein
- 84mg (8%) Calcium
- 3mg (18%) Iron
This tasty lunch is packed with protein and filling enough to prevent any sugary snack cravings later in the day.
- For quinoa salad:
- 1/2 cup uncooked quinoa
- 2 tablespoons raisins
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon ground coriander
- Freshly ground black pepper
- 1 1/2 cups Roasted Cauliflower (recipe follows)
- 8 cherry tomatoes, halved (optional)
- For roasted cauliflower (makes 3-4 cups):
- 1 head cauliflower, trimmed and divided into florets
- 2 tablespoons olive oil
1. To make quinoa salad, in a small lidded saucepan, bring 1 cup water and quinoa to a boil. Cover, and turn heat to the lowest possible setting. Cook for 10 minutes. Remove from heat and leave covered for another 10 minutes. Fluff the quinoa with a fork.
2. Mix in raisins, all but a few almonds, olive oil, vinegar, coriander, and a pinch of salt and a grind of pepper. Top with roasted cauliflower (see below) and garnish with remaining almonds and tomatoes, if using.
3. To roast cauliflower, preheat oven to 375°F. Toss cauliflower with olive oil and salt, and arrange in one layer on a baking sheet lined with parchment paper. Bake for about 40 minutes, flipping cauliflower partway through, until each floret is quite brown and tender.