Serves: 1 Time: 25 minutes Difficulty: Easy
- 1/3 c. quinoa
- 1 c. purple cauliflower florets
- 1/4 red bell pepper, diced
- 2 T. parsley, chopped
- 1 T. capers, chopped
- 1 tsp. red wine vinegar
- 1/2 shallot, minced
- salt, pepper, olive oil
Bring two different pots of water to a boil. Salt each. Add the quinoa to one and cook per package instructions.
Add the cauliflower to the other pot and let it simmer for 4-5 minutes; the florets should be almost fork tender. Drain the cauliflower.
Heat a light layer of olive oil in a pan. Add the cauliflower and let it caramelize for 3-4 minutes.
Whisk together the vinegar, shallot, and 2 tsp. of olive oil in a small bowl. Season with salt and pepper.
Combine the cooked quinoa and cauliflower, bell pepper, parsley, and capers in a bowl. Toss with the shallot vinaigrette.