Quinoa W/ roasted cauliflower, olives, & citrus

foodgal.com

foodiva

subheading: For roasted cauliflower:

1 small head cauliflower

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon crushed red chile flakes

subheading: For rest of dish:

2 cups cooked grains of choice (follow the directions on the package), at room temp

2 oranges, peeled and cut into ½-inch chunks

1 small red onion, sliced as thinly as you can

1 small Fresno chile, sliced as thinly as you can

½ cup coarsely chopped pitted black olives, such as Kalamata, Nicoise or oil-cured Moroccan

½ cup Italian parsley leaves

¼ cup mint leaves, torn

½ cup extra-virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons freshly squeezed lemon juice

½ teaspoon kosher salt

6 cranks black pepper

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