Cauliflower and Quinoa Salad

Name: Cauliflower and Quinoa Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Ingredients: Salt and freshly ground black pepper; 1 large head cauliflower, root end trimmed, trimmed into florets; 1/2 cup red or white quinoa; 1 cup vegetable broth; 1/4 cup red wine vinegar; 3 tablespoons chopped shallot; 1 tablespoon roughly grated lemon zest; 2 teaspoons minced garlic; 6 tablespoons extra-virgin olive oil; 1 cup toasted walnuts, chopped; 1 tablespoon chopped fresh parsley leaves; 2 ounces shaved bottarga (see Cook's Note)

Getting reviews...

Level: Easy

Total: 50 min
Active: 20 min

Yield: 8 servings

Level: Easy

Total: 50 min
Active: 20 min

Yield: 8 servings

Ingredients

Salt and freshly ground black pepper

1 large head cauliflower, root end trimmed, trimmed into florets

1/2 cup red or white quinoa

1 cup vegetable broth

1/4 cup red wine vinegar

3 tablespoons chopped shallot

1 tablespoon roughly grated lemon zest

2 teaspoons minced garlic

6 tablespoons extra-virgin olive oil

1 cup toasted walnuts, chopped

1 tablespoon chopped fresh parsley leaves

2 ounces shaved bottarga (see Cook's Note)

Directions

Bring a small pot of salted water to a boil over medium-high heat; prepare a bowl of ice water. Add the cauliflower florets to the boiling water and cook until the water returns to a boil, about 3 minutes. Remove them with a slotted spoon and transfer to the bowl of ice water. Once the cauliflower is cool, drain and set aside.
Add the quinoa to an 8-inch saute pan and toast over medium heat for about 2 minutes, stirring as needed, until it begins to crackle. Add the toasted quinoa and vegetable broth to a small pot along with a pinch of salt. Bring to a boil, reduce the heat to low, cover and simmer for 12 minutes. Remove from the heat and allow it to steam an additional 5 minutes. Fluff with a fork and set aside. All of the liquid should be absorbed; if some remains, drain and discard.
Add the vinegar, shallot, lemon zest and garlic to a small bowl and whisk to combine. Slowly add the olive oil while continuing to whisk to make a vinaigrette. Add the walnuts, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the cauliflower to a medium bowl with the quinoa and the vinaigrette and toss to combine. Add additional salt and pepper as needed. Serve immediately with the shaved bottarga over the top.