Red Quinoa & Cauliflower Salad

Quinoa is the super hero of whole grains. It is a versatile grain that can be mixed with an endless combination of ingredients to create satisfying and healthy salads, side dishes, or even take center stage as a delicious meal all on its own! All Cafe Bernardo locations are currently serving this mouth-watering Red Quinoa & Cauliflower dish as a seasonal salad. Just in case you can’t make it in for a visit before it goes off the menu, here is the recipe…


Red Quinoa & Cauliflower Salad

Author: Kurt Spataro, Executive Chef, Paragary Restaurant Group
Recipe type: salad, side dish, appetizer
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins

All ingredients with (*) can be found at Whole Foods Sacramento on Arden Way with the Paragary iEat Recipe Featured Item Tag.

  • ¼ cup Himalayan Harvest Organic gold raisins

  • 1 Tbsp Spicely Organic coriander seed, toasted and finely ground

  • 1 head Organic cauliflower, cut into florets

  • 2 Organic garlic cloves, minced

  • 365 Everyday Value red chile flakes*

  • 1 organic red onion, thin slice

  • 2 cups 365 Everyday Value Organic cooked quinoa*

  • ¼ cup 365 Everyday Value roasted pistachio or almonds, chopped*

  • 2 tbsp lemon juice

  • ¼ cup 365 Everyday Value Organic extra virgin olive oil*

  • chopped Organic parsley (to taste)

  • chopped Organic mint (to tasted)

  1. Rinse the quinoa until the water runs clear. This is an important first step to avoid a chalky flavor.

  2. Boil the quinoa according to package directions (approximately 20 minutes).

  3. Drain the excess water from the cooked quinoa (quinoa cooks like pasta, not rice, so there will be a good amount of water that doesn't absorb into the quinoa during the cooking process).

  4. Combine all ingredients.

  5. Enjoy.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)