Romanesco and Quinoa Salad

Romanesco and Quinoa Salad

Nicole Jimenez

A new love! I don't know why I've ever been afraid to buy and try it. If you love broccoli and cauliflower, you'll love Romanesco!! And I think you'll love it in this little quinoa "salad" I made for dinner last night.

1/2 Cup Dry Quinoa
1 Cup Chicken Broth (or water)
1 Romanesco
Grated Parmesan
Olive Oil
Salt & Pepper
Herbs: Parsley, Cilantro, Mint, Arugula (any combination, use some or all)
Pomegranate Seeds
Grape Tomatoes
Lemon Juice (or use a dressing)

1. Romanesco. Preheat oven to 375. Tear Romanesco apart into small chunks. Spread out on baking pan. Drizzle with olive oil, season with salt and pepper. Roast for about 20-25 minutes (or until tender, but not burnt)

2. Quinoa. While the Romanesco is roasting, add Quinoa and Broth (or water) to a pot. Cover and cook for about 15 minutes, or until the liquid is absorbed and quinoa is fluffy.

3. Herb Salad. Take your Parsley, Cilantro, Mint, Arugula, whatever you decide and chop it up! When you're quinoa has cooled a bit, combine it all.

4. Put it together. When you pull the Romanesco from the oven, sprinkle some Parmesan on them and set aside to cool. Put your quinoa salad onto the plate. Top with your Romanesco, some pomegranate seeds, and grape tomatoes. You can squeeze some lemon juice over the dish OR use a light dressing, like a Pomegranate vinaigrette.

As always, feel free to comment. Tell us if you tried any of our recipes and let us know how you enjoyed... OR DIDNT?!?! :)

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