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…
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)
Rinse the quinoa until the water runs clear. This is an important first step to avoid a chalky flavor.
Boil the quinoa according to package directions (approximately 20 minutes).
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).
Combine all ingredients.
Posted on 04/05/2016 at 12:00:00 AM