Quinoa Tabbouleh with Lemon Vinaigrette and Garlic Roasted Cauliflower and Carrots
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Category
Side Dishes
Ingredients
- Juice of 1 lemon
- 1 Tbsp. honey
- ½ tsp. Dijon mustard
- ⅛ tsp. kosher salt
-
⅛ tsp. The Spice Hunter Coarse Black Pepper
-
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
- ½ cup extra virgin olive oil
- 3 cups cauliflower florets
- 1 cup carrot, cut ½-inch bias
-
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
- 1 Tbsp. canola oil
- ½ cup parsley, chopped
- ¼ cup basil, chopped
- ¼ cup oregano, chopped
- ¼ cup mint, chopped
- 1 Tbsp. thyme, leaves, fresh
- Zest of 1 lemon
- 1½ cups quinoa, cooked
Vinaigrette:
Cauliflower and carrots:
Salad:
Directions
For the vinaigrette
Combine lemon juice, honey, mustard, salt, pepper and spice in a stainless steel bowl using the immersion blender. Slowly drizzle oil while continuously blending until emulsified. Set aside.
For the cauliflower and carrots
Preheat oven to 350⁰F. In a small stainless steel bowl, toss cauliflower with half of the oil and half of the spice. Transfer to a parchment paper lined half sheet pan. In the same bowl, add carrots and the rest of the oil and spice. Roast in oven for 15-20 minutes or until golden brown. Remove from the oven and cool.
For the salad
Combine cauliflower, parsley, basil, oregano, thyme, lemon zest, and quinoa with dressing in a stainless steel bowl. Gently fold together until evenly coated. Serve immediately.
