Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peach, cauliflower and quinoa salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Peach, cauliflower and quinoa salad is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Peach, cauliflower and quinoa salad is something which I’ve loved my whole life. They are fine and they look fantastic.
Once cooled add the carrot, bell pepper, red onion, chickpeas, cauliflower, broccoli, and parsley to the bowl with the quinoa and stir to combine. Add the dressing ingredients to a small bowl and whisk. 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 begin with this particular 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 cook that.
The ingredients needed to make Peach, cauliflower and quinoa salad:
- Take cauliflower florets
- Make ready olive oil
- Prepare quick cook quinoa
- Make ready peaches, cut into wedges
- Make ready Sauce :
- Get pack flat leaf parsley, leaves finely chopped
- Make ready x 25 g pack mint, leaves finely chopped
- Get garlic cloves, crushed
- Take Dijon mustard
- Make ready red wine vinegar
- Make ready tahini
- Make ready soy sauce
- Take extra virgin olive oil
- Get capers, rinsed, drained and roughly chopped
Add more lemon juice if desired. Serve warm or chilled on salad greens, pea shoots, or spinach leaves. Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Place the cauliflower and garlic on a large tray lined with non-stick baking paper.
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.
Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Place the cauliflower and garlic on a large tray lined with non-stick baking paper. Transfer to a large bowl and add the quinoa, hazelnuts, currants and mint and toss to combine. Break the cauliflower up into florets and peel and quarter the onions and place on the tray. Pour the wet ingredients over the quinoa and cauliflower and stir to combine.
So that is going to wrap it up with this special food peach, cauliflower and quinoa salad recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
