Nutty quinoa, roasted cauliflower and bright citrus come together in this Mediterranean-inspired salad. Divina Pitted Kalamata Olives add the perfect briny bite in this dish alongside fresh herbs and crunchy almonds.
INGREDIENTS
1 c Divina Pitted Kalamata Olives, drained and halved
1 c quinoa
1 head cauliflower, cut into small florets
2 tbsp olive oil
1/2 c roasted almonds, chopped
2 oranges, zested, peeled and segmented
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 425°F.
- Bring the quinoa and 1 c water to a boil in a small saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
- Spread the cauliflower florets onto a baking sheet and toss with olive oil. Season with salt and pepper.
- Roast for about 25 minutes, or until the cauliflower is lightly browned and slightly crisp. Let cool slightly.
- In a large bowl, combine the quinoa, roasted cauliflower, Divina Pitted Kalamata Olives, almonds, orange zest, orange segments and any juices, parsley, and mint.
- Toss gently and season with salt and freshly ground black pepper to taste before serving.
✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.
