Quinoa and Cauliflower Salad with Popped Sorghum

1. 1

   Preheat the oven to 350.

2. 2

   On a rimmed baking sheet, drizzle the cauliflower with 1 tablespoon of the olive oil, season with salt and toss to coat.

3. 3

   Roast for about 15 minutes, stirring occasionally, until tender and golden brown.

4. 4

   Let cool.

5. 5

   Meanwhile, bring 2 medium saucepans of lightly salted water to a simmer.

6. 6

   Cook the red quinoa and white quinoa separately over moderate heat until tender, 12 to 15 minutes.

7. 7

   Drain and rinse under cold running water.

8. 8

   Drain well.

9. 9

   If popping sorghum, heat the vegetable oil in a medium, heavy pot until almost smoking.

10. 10

    Add the sorghum, cover and cook over moderately high heat, shaking the pot occasionally, until the popping has almost stopped; pour into a bowl and season with salt.

11. 11

    In a large bowl, combine the cauliflower, red and white quinoa, almonds, chives, rice vinegar and the remaining 1/4 cup of olive oil.

12. 12

    Season with salt and toss well.

13. 13

    Transfer the salad to plates, top with the popped sorghum and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.