Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, peach, cauliflower and quinoa salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Put the cauliflower in a roasting tin, toss with the oil and season. Put the cauliflower in a roasting tin, toss with the oil and season. Stir everything to combine, then it's ready to serve! You can serve this salad warm, or refrigerate it for later and serve cold.
Peach, cauliflower and quinoa salad is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Peach, cauliflower and quinoa salad is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have peach, cauliflower and quinoa salad using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Peach, cauliflower and quinoa salad:
- Prepare 350 cauliflower florets
- Make ready 1 tbsp olive oil
- Make ready 200 g quick cook quinoa
- Make ready 3 peaches, cut into wedges
- Take Sauce :
- Take 25 g pack flat leaf parsley, leaves finely chopped
- Prepare 1/2 x 25 g pack mint, leaves finely chopped
- Prepare 2 garlic cloves, crushed
- Take 1 tsp Dijon mustard
- Make ready 2 tsp red wine vinegar
- Take 3 tbsp tahini
- Get 2 tsp soy sauce
- Take 2 tbsp extra virgin olive oil
- Take 2 tsp capers, rinsed, drained and roughly chopped
It is great for a quick meal-prep lunch or a light quinoa salad for dinner. You can't beat the savory tahini dressing with sweet raisins for the perfect sweet and savory combination! To Prepare the Salad: Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl. Pour all of the dressing over the ingredients and toss together.
Steps to make Peach, cauliflower and quinoa salad:
- Preheat the oven to 200 C. Put the cauliflower in a roasting tin, toss with the oil and season. Roast for 20-25 minutes until golden and tender.
- Meanwhile, make the sauce in a bowl, whisk together most of the herbs and all the remaining sauce ingredients with 2 tbsp water until throughly combined, season.
- While the cauliflower roasts, cook the quinoa following the instructions on the packaging. While still hot, stir in most of the sauce and set aside.
- To serve, layer the quinoa, cauliflower and peaches onto a serving plate with the remaining sauce and herbs on top.
To Prepare the Salad: Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl. Pour all of the dressing over the ingredients and toss together. Serve warm or cold with roasted almonds! Add more lemon juice if desired. Serve warm or chilled on salad greens, pea shoots, or spinach leaves.
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