Colorful Quinoa Salad

Colorful Quinoa Salad

by Chef Tina Hoban

Makes 16 – 1 cup servings

• 1 medium zucchini, diced
• 1 ½ cups diced red onion
• ½ head cauliflower florets, broken into small florets
• 2 Tbsp. olive oil
• 1 tsp.  curry powder
• salt

Toss your veggies in some olive oil, curry powder and some salt.  Spread it out on a sheet tray and roast them in your Wood Stone oven until they start to soften and brown.

For dressing:

• ½ cup olive oil
• ¾ cup apple cider vinegar
• 2 tsp. sugar
• ½ tsp. salt
• ½ tsp. turmeric
• 1 clove garlic, pressed or finely minced

Whisk your dressing ingredients together and set aside.

• 10 cups cooked quinoa (cooked to perfection in the Wood Stone Gas Rice Cooker!)
• ½ cup golden raisins
• ½ cup chopped parsley
• ½ cup chopped roasted pistachios (optional)

Cool the cooked quinoa in a shallow pan in the refrigerator.

In a large bowl, mix the cooked quinoa, roasted veggies, raisins, parsley and dressing.

Serve cold or at room temperature.

This makes a big batch!