Warm Red Quinoa Salad with Spiced Cauliflower, Sautéed Green Beans, Fresh Orange, and Silky Tahini Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, add 2 tablespoons olive oil, cumin, ground coriander, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   2. Meanwhile, place the red quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   3. In a bowl, make the silky tahini cream by mixing the tahini, 2 tablespoons lemon juice, 1 tablespoon reserved orange juice, the grated garlic, maple syrup, a pinch of lemon zest, 2 to 3 tablespoons water, 1/4 teaspoon salt, and a little black pepper. Whisk until smooth and pourable.

4. 4

   4. Heat the remaining tablespoon of olive oil in a wide skillet over medium heat. Add the red onion and cook for 2 minutes. Add the green beans, chopped garlic, a pinch of salt, and black pepper, and sauté for 4 to 5 minutes until tender but still vibrant.

5. 5

   5. Segment the orange and collect any juices released to use in the salad if desired. Chop the fresh parsley and fresh mint.

6. 6

   6. In a large serving platter, combine the cooked quinoa with the roasted cauliflower, sautéed green beans, and red onion. Add half of the fresh parsley and half of the fresh mint, then toss gently.

7. 7

   7. Arrange the orange segments on top, add the remaining fresh parsley, remaining fresh mint, and toasted pistachios. Finish with the silky tahini cream spooned over or served on the side. Adjust with salt and black pepper to taste, and serve the salad warm.