Mizuna Salad with Roasted Cauliflower & Cumin Vinaigrette
Kind lifer Andrea Bemis recently wrote in this recipe and wanted to share it with you all- check it out!
I am thrilled to be sharing one of my favorite spring/summer recipes with The Kind Life community. My love for healthy and sustainable eating began about 5 years ago when my husband and I quit our day jobs and learned how to farm. We run a 6 acre organic vegetable farm in Oregon where we work from sunrise until sunset during the growing season. Our bodies ache most days but we love what we do and connection we have with the land and our food chain. When I am not digging around in the dirt I document our farm-to-table cuisine on my food blog Dishing up the Dirt. Feel free to come say hi!
For the Salad:
- 3/4 cup uncooked quinoa
- 1 small head of cauliflower, cut into florets
- 1 cup cooked chickpeas (if canned, drained and rinsed)
- 2 Tablespoon grapeseed oil (or oil of choice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 cup raisins
- 5 cups mizuna
For the Dressing:
- 1 small shallot, minced
- 1 1/2 Tablespoons fresh lemon juice
- 1 1/2 teaspoons agave or maple syrup
- 1/4 teaspoon ground cumin
- 3 Tablespoons extra virgin olive oil
- Pinch of fine sea salt
- Preheat the oven to 425 degrees. Toss the cauliflower florets and chickpeas with oil, cumin and salt. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 20-25 minutes. Toss veggies halfway.
- While veggies roast cook your quinoa. Combine 3/4 cup of quinoa with 1 1/2 cups of water. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork. About 12-15 minutes.
- Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender. Taste test and adjust seasoning if necessary.
- Once veggies are done roasting remove them from the oven and toss with cooked quinoa. Add the mizuna to the warm veggies and toss until it wilts down a bit. Stir in raisins and drizzle with the vinaigrette. Season to taste with salt and pepper.
King Oyster Scallops with Shaved Asparagus & Corona Butter!April 27th, 2018
This Rawsome Life’s Strawberry + Chocolate CheesecakeMarch 7th, 2018
Fare Isle’s Creamy Roasted Cauliflower Leek & Chickpea PastaFebruary 12th, 2018
Raw ‘Oreos’ from The Colorful KitchenJanuary 31st, 2018
My Quest for Healthier Chewing GumDecember 4th, 2017