If I’ve learned one thing this summer, it is that I love salads with quinoa! The nutritious grain is mild in flavor, but really enhances a salad with an acidic and bright vinaigrette.  This salad is packed with veggies, greens, and a generous portion of protein. Enjoy making this summer salad now or any time of the year!

Quinoa, Cauliflower and Arugula Salad
Yield: 4 Salads

1 head of cauliflower, cut into small florets
2 tablespoons vegetable oil
1 cup white quinoa, rinsed well
5 ounces arugula
1/2 cup radicchio, sliced thin
1/2 cup parsley, loosely packed
2 tablespoon spicy brown mustard
4 tablespoons red wine vinegar
6 tablespoon EVOO
2 tablespoon water
2 teaspoons salt
1 teaspoon fresh cracked black pepper

Directions:
1) Preheat an oven to 375 degrees F. Place the cauliflower florets on a baking sheet, and toss with vegetable oil and a large pinch of salt. Bake for 30 minutes, or until the cauliflower is tender and golden brown. Set aside to cool completely.

2) While the cauliflower is roasting, cook the quinoa. Bring a small pot of water to a boil. Cook the quinoa for 10 to 12 minutes, or until the quinoa is cooked through and tender. Strain, then set aside to cool completely.

3) Next, make the vinaigrette by whisking together the mustard, red wine vinegar, EVOO, water, salt and pepper in a bowl. Give the vinaigrette one more good whisk to emulsify the mixture before dressing the salad. This can be made a day in advanced.

4) In a large bowl, toss the cauliflower, quinoa, arugula, radicchio, and parsley together with the vinaigrette. Serve immediately in four bowls.