Every once in a while, we like to have a meatless meal, but with enough protein to give us energy. Quinoa is my go to ingredient. I have tried quinoa plates in many restaurants but always find it too bland. My recipe is seasoned enough that you will be able to eat it all by itself. I suggest you cook a big batch and freeze it in small containers to have it on hand when in a hurry.

How to prepare the Quinoa:

Place it in a sieve and place it under the faucet until the cold water runs clear. In a sauce pan over high heat, place the quinoa and “toast” it for a minute. Add chicken or vegetable broth to cover, salt and pepper, 2 bay leaves, and 2 whole garlic cloves. Once it boils, lower the heat to medium and wait until it cooks. It will probably be ready by the time the liquid has dried. I usually do 2 cups of quinoa for 2 cups of liquid.

For the Salad:

Line a salad bowl with curly lettuce leaves. Place the baby arugula on the bottom of the bowl and add the steamed cauliflower all around. (As you see in the picture below)

Add chopped scallions, chopped parsley, chopped mint, and chopped prunes to the quinoa.

Place the quinoa in the center.

Curried Vinaigrette:

2 tbs of Apple cider vinegar
01 tsp of Honey mustard
Salt and pepper, to taste
Sweet curry powder, to taste (Penzey’s is a good source)
06 tbs of Olive oil

Mix it all with a whisk and pour over the salad. The quantities I am giving you are not exact since much depends on the strength of the products you are using. You should try mixing it a little at a time until you are happy with the result.