Quinoa Salad With Roasted Cauliflower, Mushrooms & Garbanzo Beans Tarifi

Malzemeler

• 6 Cups Cooked Quinoa, 1 Small Head Cauliflower, Core Removed & Cut Into Small Florets, 1 (14 Ounce) Can Garbanzo Beans, 8 Ounces Mushrooms, Trimmed & Chopped, 2 Large Garlic Cloves, Peeled & Minced, 6 Teaspoons Olive Oil, Divided In Three, 1 1/2 Cups Fresh Parsley Leaves (Or Watercress), 6 Green Onions, Chopped, 1/2 Cup Diced Celery, Salt & Pepper. Dressing: 3 - 4 Tablespoons Balsamic Vinegar, 1/3 Cup Extra Virgin Olive Oil, Salt & Pepper. Topping: 1/2 Cup Coarsely Chopped Toasted Hazelnuts

Hazırlanışı

1. Preheat oven to 375 degrees F. Place the cauliflower on a baking sheet, and toss with two teaspoons of the olive oil, salt and pepper. Bake the cauliflower until golden brown and tender, about 15 minutes. Remove the cauliflower to a bowl and set aside. Drain and rinse the Garbanzo beans, and pat dry. Toss the beans with two teaspoons of the olive oil, salt and pepper, and place on a baking sheet and roast for about 15 minutes or until the beans are beginning to brown. In a frying pan, heat the last of the olive oil, and cook the mushrooms until tender, or lightly browned. Add the garlic, and cook until fragrant, then set the mushroom and garlic mixture aside to cool. In a large bowl, toss together the quinoa, cauliflower, garbanzo beans, mushrooms, parsley, celery, and green onions. In a small bowl, whisk together the vinegar, oil, salt and pepper. Toss the dressing with the salad ingredients to mix well. Taste, and adjust seasonings as needed. Top the salad with the hazelnuts and serve.

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