Roasted Indian Cauliflower and Quinoa Spinach Salad

This is my new favorite meal. I saw it in my latest health magazine and I thought it sounded ok - but it is not just okay - IT'S AWESOME. The smoky flavors from the Indian inspired spices bring something really great to mix and the  crunch from the cashews and grapes are amazing. And it actually saved for leftovers for lunch surprisingly well. The original recipe calls for using plain yogurt and I used Greek. Greek doesn't bother my lactose intolerant stomach as much and I like the tang it gives. The original also says it makes 6 servings and we only got 4 out of it since we made it our meal and didn't have any sides. Even with the bigger portion it's less than 500 calories a serving.   

Indian Cauliflower and Quinoa Salad

 

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon plus 2 tsp. curry powder

3/4 teaspoons ground cumin

4 cloves garlic, minced

1 teaspoon garlic salt

salt and pepper to taste

1 head cauliflower (about 2 lb.), trimmed and cut into small florets

1 cup quinoa, rinsed

1/2 cup non-fat Greek yogurt

3 cups baby spinach

1 cup red grapes, halved

1/2 cup cashews, toasted

 

 

1.  Preheat to 450°F.
2. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper, and garlic salt. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes.
3. Cook quinoa by bringing quinoa and 1 3/4 cup water to boil. Cover, reduce heat to simmer and cook until all the water is gone, about 15 minutes. Fluff quinoa with a fork, remove from heat.
4. While quinoa was cooking, I threw my cashews in the toaster oven to toast them up a little too.
5. In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl (I used the one I seasoned the cauliflower in earlier) mix the quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.

**Makes 4 Servings
**It's a 3 on Bryce's dish scale. Quinoa Pot. Couple of bowls. And a Baking sheet.