THE SPREAD
Salads ripe with color, flavor — plus some cheesy bread.
Serves 8
Prep: 30 minutes Cook: 15 minutes
I love the bounce of riced cauliflower. You can use fresh cauliflower florets if desired. I use a food processor with the metal blade, pulsing until the florets are reduced to rice-size bits. Serve topped with shredded roast chicken or toasted chopped nuts for extra protein.
1 cup red quinoa, well-rinsed Salt Half of a 32-ounce package frozen riced cauliflower, about 4 cups, thawed 5 tablespoons white balsamic vinegar 1/4 cup extra-virgin olive oil 1/4 to 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1/2 cup chopped pitted dates or dried apricots 1/3 cup currants or chopped dark raisins Juice and finely grated zest from 1 large lemon 1 small bunch green onions, trimmed, thinly sliced (green part, too) 1/2 head radicchio, cored, very thinly sliced, about 2 cups 2 cups halved red seedless grapes 1/2 cup chopped fresh cilantro
1. Put quinoa and 2 cups water into a large saucepan. Add 1/4 teaspoon salt and heat to boil. Cover pan and simmer over low heat until quinoa is tender, about 15 minutes. Remove from the heat; stir in cauliflower and let steam, 10 minutes. Drain well in a colander.
2. Meanwhile, mix vinegar, oil, 1 teaspoon salt, black pepper and pepper flakes in the bottom of a large bowl. Add quinoa-cauliflower mixture, dates, currants, lemon juice and lemon zest. Mix well. Let stand about 10 minutes.
3. Just before serving, stir in onions, radicchio, grapes and cilantro. Taste for salt, Serve.
Nutrition information per serving: 225 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 16 g sugar, 5 g protein, 365 mg sodium, 5 g fiber