St. Stephen Recipe
couscous quinoa blend, roasted cauliflower, cherry tomato, red onion, pepperoncini, baby spinach, tossed in avocado puree
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender. Remove from the oven and let cool slightly.
- 2
Cook the Quinoa
In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and set aside.
- 3
Prepare the Couscous
In another bowl, combine 1 cup of couscous with 1 cup of boiling water or vegetable broth. Cover and let it sit for about 5 minutes. Fluff with a fork once done.
- 4
Make the Avocado Puree
In a blender, combine 1 ripe avocado, 1 tablespoon of lime juice, salt, and pepper to taste. Blend until smooth and creamy.
- 5
Combine the Ingredients
In a large bowl, combine the roasted cauliflower, cooked quinoa, couscous, cherry tomatoes, red onion, pepperoncini, and baby spinach. Toss gently to combine.
- 6
Serve
Drizzle the avocado puree over the salad mixture and toss to coat evenly. Serve immediately.
