Quinoa, Cauliflower and Orange Salad with a Curry Vinaigrette

Ingredients                   Serves 4  


Salad
1 cup Quinoa * i like red the best
1 cup Almonds-toasted with sea salt & olive oil
2 Oranges - cleaned & segmented
1 tbsp Cilantro - roughly chopped
1 Jalapeno- sliced thinly or chopped * may omit
1 cup Raw Cauliflower florets -sliced












Vinaigrette

1 med yellow onion- sliced
1 shallot - sliced
1tbsp- ginger minced
1 garlic clove minced
2 tsp quality curry spice
1/3 cup extra virgin olive oil
1/4 cup rice, white wine or white balsamic vinegar
* i used yuzu vinegar

In large heavy bottomed saute pan heat 2 tbsp olive oil on med heat. Saute onions until fully cooked about 10min. Then add ginger and garlic saute 2 min then add curry spice saute 1 min. Now add vinegar stir to deglaze pan now turn heat off. Let stand 4 min to cool then stir in olive oil and season with salt and pepper.
set aside

Butter lettuce from my garden

In large pot add quinoa and water follow directions on the bag some differ from others. Its very difficult to over cook quinoa so once you have your quinoa and water on a simmer add 2 tsp sea salt and cook until the water evaporates if quinoa is still crunchy and has not fluffed up with a little white sprig showing add 1 more cup of water and continue to cook. Keep cooking this way until the grain is no longer really crunchy it will be a little firm but not crunchy then its still a little raw. Once cooked cool down
                                                     


 In large bowl add all ingredients and toss to combine. Add a squeeze of lemon juice and sea salt and fresh cracked pepper to taste

Enjoy