Warm Cauliflower, Quinoa & Feta Salad
Serves: 2-4
  • 1 cup dried quinoa
  • 1 cup chicken stock
  • 1 cup water
  • ½ teaspoon turmeric
  • dash of garlic powder
  • salt and pepper
  • ¾ cup onion, diced
  • ½ cup zucchini, finely diced
  • 1 large garlic clove, finely minced
  • handful of spinach
  • ¾ cup garbanzo beans (chickpeas)
  • 2-3 cups roasted cauliflower, chopped into large chunks
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ⅓ cup kalamata olives, diced
  • feta cheese crumbles
  1. Prepare quinoa per directions on package cooking with one part chicken stock and one part water.
  2. Once quinoa is fully cooked, stir in turmeric, garlic powder, salt and pepper. Set aside.
  3. In a large saute pan, saute onions, zucchini and garlic cloves in olive oil. Stir and cook for about 5 minutes.
  4. Next, add in a handful of spinach, beans, roasted cauliflower, basil, oregano, and salt and pepper to taste. Stir until spinach has wilted, about 3 minutes.
  5. You can now mix the quinoa with the veggies or keep them separate. I kept them separate.
  6. To plate (if kept separate): quinoa as the base, next the sautéed veggies, then the kalamata olives and feta cheese. Serve warm.
Recipe by at http://www.beautifullynutty.com/warm-cauliflower-quinoa-feta-salad/