For Memorial Day weekend I drove to Tulsa, Oklahoma for a friends wedding. It's a 6.5 hour drive from here so I knew I needed to bring some food if I didn't want to eat roadside food. This is one of the things I made for the trip! I wanted something simple, health, and didn't need to be refrigerated.
I will definitely make a similar dish for our next road trip back to PA, MA, NJ, and MD!!
Roasted Cauliflower Quinoa Salad
1/2 head of cauliflower
1/2 cup quinoa (dry)
1/4 cup basil, chopped
1/2 cup additional veggies (green beans, peppers, etc.)
1/8 cup EVOO
1 lemon, juiced
Preheat the oven to 400 degrees. Chop the cauliflower florets into bite-sized pieces. Prepare any other vegetables you will be adding to the salad. Drizzle the cauliflower and other vegetables with EVOO, salt, and pepper. Bake for 15 minutes, stir, and bake for another 10 to 15 minutes until soft and crispy. While the cauliflower is cooking prepare the quinoa according to the directions on the package (usually 1 cup of water for 1/2 cup quinoa.)
When the cauliflower and quinoa are done set them aside for a few minutes to cool. Mix together all the ingredients for the dressing in a large bowl. Stir in the cauliflower, additional vegetables, and quinoa. Serve and enjoy!!