Cauliflower & Tomato Quinoa Salad
While spending some much needed downtime in Burgundy over the holidays, I managed to bring some staples from Paris to cook with the delicious produce we were able to find in the small villages close to Chiddes. A more plant-based diet means that when traveling, getting my hands on quinoa and lentils can sometimes prove challenging. And nearby Chiddes, over New Years, it was no mans land – EVERYTHING was closed. Here’s some of what I brought (red lentils, quinoa, oats, spelt pasta, coconut milk, ginger, my spices (curry, cumin, turmeric, etc), red tomato paste, vegetable broth, almond milk, ground flax seed, chia seed, etc). When we went to the local farmers market, I quickly snagged a cauliflower knowing that one of the recipes I wanted to make was Cauliflower and Tomato Quinoa Salad. I consider this an everyday recipe, meaning that it’s fast and easy and can be eaten as a main or a snack. The main element, in this case, cauliflower, can be swapped out for another vegetable.
Although we were staying in an old house in Burgundy, the kitchen was pretty decked out. I even fell in love with one of their pans! Sound silly, but when you find a good pan or knife, it completely changes the cooking experience. What I love about this recipe is that it’s easy to make and the raw and cooked vegetables makes for a nice combination. I like to leave the cauliflower a tiny bit al dente so that the salad doesn’t become a mushy mess. I also like to let the quinoa cool a bit so that all of the liquid has cooked off. I also suggest trying my Homemade Tortilla Recipe, which makes this recipe a delicious taco! I hope you enjoy it!
Cauliflower & Tomato Quinoa Salad
INGREDIENTS
1 cup quinoa (I used red quinoa but any quinoa will do)
2 shallots + 1 shallot (raw)
1 head cauliflower, chopped
2 Tbsp cold-pressed olive oil or ghee + 1 Tbsp olive oil for dressing
1/4 cup tomato paste
1 cucumber, diced
1 avocado, diced
10-12 cherry tomatoes
italian/flat parsley and/or basil
pine nuts, toasted, for garnish
sea salt
freshly ground pepper
METHOD
QUINOA
In a medium saucepan, add 2 cups of water. Rinse quinoa until the water becomes clear and add to water.
Bring to a boil and then reduce heat and cover for 12-15 minutes or until all the water has evaporated.
Remove from heat and let stem for 5 minutes.
Remove lid and fluff with a fork and let cool.
VEGETABLES
In a medium pan, add olive oil and 2 thinly sliced shallots and cook on medium heat for 5 minutes until they become translucent.
Add tomato paste. Once mixed in, add chopped cauliflower.
Continue stirring mixture for 15-20 minutes until the cauliflower has cooked through.
In a large bowl, chop cucumber, avocado, cherry tomatoes and fresh herbs. Add olive oil, sea salt and pepper.
Once cauliflower is finished cooking, add to bowl along with cooked quinoa.
In a small pan, toast pine nuts until golden brown. Make sure not to leave the pan, as pine nuts can easily burn.
- 1 cup quinoa (I used red quinoa but any quinoa will do)
- 2 shallots + 1 shallot (raw)
- 1 head cauliflower, chopped
- 2 Tbsp cold-pressed olive oil or ghee + 1 Tbsp olive oil for dressing
- ¼ cup tomato paste
- 1 cucumber, diced
- 1 avocado, diced
- 10-12 cherry tomatoes
- italian/flat parsley and/or basil
- pine nuts, toasted, for garnish
- sea salt
- freshly ground pepper
- QUINOA
- In a medium saucepan, add 2 cups of water. Rinse quinoa until the water becomes clear and add to water.
- Bring to a boil and then reduce heat and cover for 12-15 minutes or until all the water has evaporated.
- Remove from heat and let stem for 5 minutes.
- Remove lid and fluff with a fork and let cool.
- VEGETABLES
- In a medium pan, add olive oil and 2 thinly sliced shallots and cook on medium heat for 5 minutes until they become translucent.
- Add tomato paste. Once mixed in, add chopped cauliflower.
- Continue stirring mixture for 15-20 minutes until the cauliflower has cooked through.
- In a large bowl, chop cucumber, avocado, cherry tomatoes and fresh herbs. Add olive oil, sea salt and pepper.
- Once cauliflower is finished cooking, add to bowl along with cooked quinoa.
- In a small pan, toast pine nuts until golden brown. Make sure not to leave the pan, as pine nuts can easily burn.