Roasted Cauliflower and Quinoa Salad

Ingredients

• 1 head cauliflower
• 1 small red onion
• 2 Tbsp olive oil
• Pinch salt and pepper
• 2 Tbsp butter
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/8 tsp cinnamon
• 2 cups quinoa
• 1/3 cup dried cranberries
• 3 cups vegetable broth
• 1/4 cup sliced almonds
• 1 cup chopped parsley

Directions

1. Heat the oven to 400ºF. Cut the cauliflower into florets, then slice the red onion into 1/4-inch strips. Put both into a large bowl with the olive oil and a pinch of salt and pepper, and toss until the vegetables are nicely coated.
2. Spread the cauliflower and onion across a large baking sheet and slide it into the oven. Roast for 20 minutes, stir everything well, then return it to the oven for another 10-15 minutes, until the onion has caramelized and the cauliflower is browned.
3. While the vegetables roast, get the quinoa going. Rinse the quinoa thoroughly in a wire mesh sieve. In a medium sauce pot, combine the butter, garlic, turmeric, cumin, and cinnamon, then set the pot over medium heat. Stir the spices as they cook for 1 minute.
4. Add the drained quinoa to the pot with the spiced butter. Stir in the dried cranberries and vegetable broth, then cover the pot, raise the heat to medium-high, and bring it to a boil. Once it boils, reduce the heat to low and let it simmer, covered, for 20 minutes.
5. When the quinoa has simmered on low for 20 minutes, the broth should be absorbed. Take off the lid and fluff the quinoa, then stir in the sliced almonds. Let the quinoa cool slightly.
6. Move the cooked quinoa, roasted cauliflower, and red onion into a large bowl. Add the chopped parsley and stir until everything is evenly mixed. Serve right away, or refrigerate until you’re ready to eat; it works warm or cold.