I’m slowly adjusting to my new surroundings and time change, I wanted to share this salad and make an introduction. After I made this salad, I couldn’t stop eating it. My favorite vegetable to roast is cauliflower and combining it with a bit of roasted red pepper, quinoa, and a cilantro dressing is surprisingly amazing in that the flavor of the cauliflower is strong and doesn’t get lost in the salad. I opted for no cheese, but I think that goat or another type of crumbly cheese would be perfect.
And now for the introduction:
On top of this salad, today’s post is kind of awesome. Pinterest improved pins to make it easier to find the information you’re looking for, and Naturally Ella is among the first to have better pins from its site. Like many of you, I became smitten with the Pinterest to save recipe ideas and inspirations, and now I’m excited to have more useful pins for updating recipes. I think it’ll make discovering new recipes easier and will provide for a better display of recipes as well.
I’m excited to say that Naturally Ella is one of the first sites to introduce better pins on Pinterest. You can check it out by pinning the recipe from this post. I was among the first to see these more useful pins in action, and it’s going to make finding, searching, and saving recipes so much easier (and hopefully inspiring you even more to get cooking!)
If you want to find out more, be sure to check out Pinterest’s blog post about the changes.
- 1 small head cauliflower
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 red peppers
- ½ cup quinoa
- ½ cup cilantro
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- Optional Add-ins
- Green onions
- Goat Cheese
- Pumpkin Seeds
- Preheat oven to 425˚. Cut cauliflower into bite-size florets. Toss with olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly. Dice roasted red pepper.
- Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove from heat, cover and let sit until remaining water is absorbed.
- Combine quinoa, cauliflower, and roasted red pepper in a bowl. Mince cilantro and add to quinoa mixture.
- To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined.