A most festive and seasonal salad. The pomegranate seeds against the green herbs really made this sparkle. Tasted wonderful, and destined to be a favorite.
Quinoa tabouleh with roast cauliflower and herbs (from It Pleases Us blog)
3/4 cup quinoa
2 cups chicken broth
1 head of cauliflower
2 tablespoons olive oil
1/4 cup slivered almonds, toasted
1/3 cup raisins, roughly chopped
1/2 bunch chives, finely chopped
1 bunch coriander, shredded
1/2 bunch parsley, shredded
seeds from 1/2 of pomegranate
salt and pepper to taste
1 tablespoon pomegranate molasses
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Preheat oven to 375 degrees F. Finely slice the cauliflower into pieces, season with salt and pepper and toss in the olive oil. Spread the cauliflower in a single layer on a baking tray. Bake for 20 – 25 minutes, until the cauliflower is evenly browned. Stir once or twice while roasting so that it browns evenly. Set aside and allow to cool.
Meanwhile, wash and then cook the quinoa. You can cook it in a small saucepan with the broth or alternatively, put the stock and quinoa in a rice cooker. You want the quinoa to be tender and the liquid to have evaporated. Set aside and allow to cool.
Make the dressing by whisking all the ingredients and season with salt and pepper.
In a large bowl, combine the cooled cauliflower and quinoa. Mix in the balance of the tabouleh ingredients (almonds, raisins, chives, coriander, parsley, and pomegranate). When ready to serve, toss the tabouleh in the dressing. Makes 4 – 6 servings.
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