This is a bright & light salad that packs a healthy punch. Quinoa actually has a very high protein content (about 8 grams per serving), but you could add garbanzo or cannellini beans for additional staying power. You can also substitute any kale or cauliflower for those listed in recipe.
- 1 bunch purple kale, stems removed
- 1 head yellow cauliflower
- ½ cup olive oil, divided
- 1 cup quinoa
- 2 cloves garlic
- 2 t champagne vinegar to taste
- ½ cup toasted marcona almonds, divided
- 1 oz cup grated pecorino romano, plus more for garnish
- 1¼ cup water, divided
- Salt & pepper
- Preheat oven to 375F. Cut or rip kale into large bite-size pieces and toss with cauliflower stalks, salt, pepper, and olive oil to coat. Transfer to a baking sheet and roast for 30-40 minutes until cauliflower is cooked through, tossing after 20 minutes.
- Combine quinoa and 1 cup of water in a saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for 16-18 minutes until done. Fluff with a fork.
- For pesto, transfer about ⅓ of roasted cauliflower to a food processor with garlic and ¼ cup almonds and puree until chunky. Gradually add olive oil, champagne vinegar, and water until smooth. Blend in Pecorino Romano and season with salt & pepper.
- Toss quinoa with cauliflower pesto, roasted kale, and remaining almonds & cauliflower. Garnish with shaved Pecorino.