Sunday, September 15, 2013

Mardi Gras Salad - A festive salad with cauliflower, broccoli, quinoa and garbanzo beans

I went to Sprouts Farmers Market today and they had the most beautiful yellow and purple cauliflower for sale.  I didn't know what to make with it, so I experimented and this is what I came up with.

1 head purple cauliflower, cored and broken into small florets
1 head yellow cauliflower, cored and broken into small florets
1 1/2 cups red quinoa
3 cups water
3 tbsp white miso paste (or any type of broth)
1 large broccoli crown, cored and broken into small florets
1 15.5 oz can of garbanzo beans, drained
1 oranges, juiced
2 Tbsp. rice vinegar
2 Tbsp ume plum vinegar
1 medium red onion, finely chopped
2 tsp garlic powder
Blanch the cauliflower seperately, then plunge
in cold ater to stop the 
1 tbsp Trader Joe's everyday seasoning
1 tbsp no salt seasoning
Salt to taste

Cook quinoa in 3 cups water with miso paste added (or you can use 3 cups of any type of broth). Uncover, move to bowl and cool.  You'll be adding this to the vegetables.

Clean both heads of cauliflower and broccoli and cut into small florets. Boil a large pot of water. First, drop in the yellow cauliflower. Boil about 2 minutes til tender but not mushy. Remove with a slotted spoon and put into colander. Run cold water over it to stop the cooking process. Drain and put in bow. Next, do the same first with the purple cauliflower, and then with the broccoli. Combine the cauliflower, broccoli, and drained garbanzo beans, and onion. Add seasonings, vinegar, juice,, stir and chill. Adjust seasoning to taste. Chill.

Note:  If I had lemon, I would have used it instead of the orange juice...but all I had were 2 oranges, and that worked .  I didn't add any oil to save on the points values.

Makes 14-15 cups
Points Plus Value =  4 points per 1 cup serving
I just thought this was pretty 

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