Kalamata & Cauliflower Quinoa Bowl

Kalamata & Cauliflower Quinoa Bowl


1 cup Divina Pitted Kalamata Olives, drained, halved
1 cup Quinoa
1 head Cauliflower, cut into small florets
2 tbsp Extra virgin olive oil
1/2 cup Roasted almonds, chopped
2 Oranges, zested, peeled, cut into segments
2 tbsp Fresh parsley, chopped
1 tbsp Fresh mint, chopped
Salt & freshly ground pepper



  1. Preheat oven to 425° F

  2. Bring quinoa and 1 cup of water to a boil in a small saucepan. Reduce the heat to low, cover, and simmer 15 minutes or until water is absorbed. Fluff with fork.

  3. Spread cauliflower onto baking sheet toss with olive oil, season with salt and pepper, and roast until slightly browned and dried out, about 25 minutes. Let cool.

  4. In a large bowl, combine quinoa, cauliflower, olives, almonds, orange zest, segments and any juices, parsley, and mint. Season with salt and pepper to taste.