Saturday, October 29, 2011

HONEY MUSTARD QUINOA SALAD

TIME FOR SOME HONEY MUSTARD QUINOA SALAD WITH ALMONDS, ROASTED CAULIFLOWER, DRIED CRANBERRIES & GRAPES!
RECIPE HOW TO
COOK 2 CUPS QUINOA ACCORDING TO PACKAGE. THIS WILL MAKE A HUGE AMOUNT FOR A WEEK FULL OF LUNCHES AND/OR SOME DINNER SIDE DISHES. LET IT COOL AND POUR ON HONEY MUSTARD DRESSING. I USED 1/2-3/4 OF THE ENTIRE BOTTLE.

ROAST 2 HEADS OF CAULIFLOWER (FOLLOW THIS RECIPE): CHOP 2 HEADS CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.

TOSS IN CHOPPED ALMONDS, DRIED CRANBERRIES, SLICED GRAPES AND ANYTHING ELSE YOU HAVE ON HAND THAT SOUNDS GOOD!!!

3 comments:

Kanga said...

Thanks for sharing the recipe! I can't wait to try this!

Karen | Divine Dinner Party said...

I love this quinoa salad recipe. Anything goes with it!

DANIELLE-HUGS and COOKIES XOXO said...

YES A VERY FLEXIBLE RECIPE-I HAHVE BEEN MAKING IT WEEKLY! THEN WE HAVE IT FOR A SIDE DISH ALL WEEK!!

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