Curry Cauliflower Quinoa Lentil Salad

Ingredients
  • 4 cups water
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 ½ cups rinsed quinoa
  • ½ cup red lentils
  • 2 cups finely chopped cauliflower
  • 2 cups chard
  • 1 shallot, minced
  • 1 cup cilantro
  • ¼ cup roasted and salted pepitas
  • For the dressing
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
Directions
  1. In a medium saucepan, combine 4 cups of water, salt, cumin, coriander, garam masala, chili powder, and turmeric. Bring to a boil. Stir in the quinoa and lentils. Return to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove from the heat and allow to rest for another 15 minutes. Fluff with a fork and refrigerate until cold.
  2. While the quinoa chills, prepare the salad. Mix together the white wine vinegar, water, salt, cumin, coriander, garam masala, red chili powder, turmeric, and the garlic. Slowly whisk in the olive oil.
  3. Place the cauliflower in a large bowl. Add the chopped stems from the chard and the shallot. Toss with the dressing and allow to marinate until the quinoa is ready.
  4. Before eating, toss together the quinoa and cauliflower mix. Add in the chard greens and cilantro. Top with the roasted pumpkin seeds. Serve cold.
Notes
Makes 4 meal-sized servings or 6+ side-sized servings
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/curry-cauliflower-quinoa-lentil-salad