I’m kind of obsessed with salads. And I’m not talking about green salads with a few raw veggies and bottled dressing. What is a salad anyways? When did it become this notion that it has to be green rabbit food? When I say salad, I mean a mix of ingredients, textures, and flavours that usually have nothing to do with lettuce. I’m talking about something that will actually make you feel satisfied for more than a few minutes…while trying to keep things as healthy as possible of course.
This one ticks all of the boxes. It’s healthy, gluten-free, and vegetarian without sacrificing any flavour. The wonder-seed, quinoa, and roasted cauliflower make up the base of this salad; while green onions, olives, edamame beans, goat cheese, and parsley add further elements of flavour and colour. It is great served warm or cold, and keeps for days later. That’s a definite plus in my books so I can make a big batch and bring it to work.
So move over lettuce, there’s no room for you here!
- 1 cup cooked quinoa
- ½ head cauliflower, cut into florets
- 1 tbsp extra virgin olive oil
- 2/3 cup cooked & shelled edamame beans
- 2 green onions, thinly sliced
- ¼ cup kalamata olives, sliced
- 1 handful of fresh, flat-leaf parsley roughly cut into small pieces
- ¼ cup goat cheese, crumbled
- Salt and pepper to taste
- 2 tbsp raw apple-cider vinegar
- 4 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- Preheat oven to 425°F. Coat cauliflower florets in olive oil, and season with salt and pepper. Bake cauliflower until golden brown, approximately 20-25 minutes.
- Meanwhile, prepare the vinaigrette by combing all ingredients in a small bow and whisk until fully mixed.
- In a large bowl, add all of the ingredients except for the goat cheese. Add the vinaigrette and toss to coat. Add the goat cheese and gently mix. Serve warm or cold.