Cauliflower Almond Quinoa
Prep time
Cook time
Total time
Author: Sara
Recipe type: Side Dish
Serves: 6
Ingredients
- 1 cup red quinoa, rinsed well
- 2 cups vegetable broth
- 1-1.5 cups roasted cauliflower*
- ½ cup chopped scallions
- ⅓ cup sliced sun dried tomatoes
- ¼ cup sliced almonds
- salt & pepper to taste
Instructions
- In a small pot, bring quinoa and vegetable broth to a boil. Cover and simmer for 15 minutes, until all liquid is absorbed. Remove from heat and fluff with fork.
- While quinoa is cooking, heat oven to 350°F. Spread almonds on a baking sheet and toast for about 5 minutes, until golden and fragrant.**
- Combine all ingredients in bowl. Serve warm or cold. Store in airtight container in refrigerator for up to 1 week.
Notes
*Feel free to add more or less cauliflower. I stored the leftover cauliflower in the fridge.
**Toasting the almonds is optional, but HIGHLY recommended!
**Toasting the almonds is optional, but HIGHLY recommended!
Recipe by Lenses and Lentils at https://lensesandlentils.com/cauliflower-almond-quinoa/