Quinoa and cauliflower salad with popped sorghum

Discover the perfect balance of flavors with this quinoa and cauliflower salad topped with crispy popped sorghum for a delightful culinary experience.

Ingredients:

• 1 cup small (1-inch) cauliflower florets
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 cup red quinoa, rinsed
• 1/2 cup white quinoa, rinsed
• 1/4 cup vegetable oil, if popping sorghum
• 1/4 cup popping sorghum, or 2 cups popped sorghum (see Note)
• 1 tablespoon minced chives
• 1 teaspoon unseasoned rice vinegar

Instructions:

1. Preheat the oven to 350°. Spread the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and toss until coated evenly. Roast for approximately 15 minutes, stirring occasionally, until the cauliflower is tender and has a golden brown color. Allow it to cool.
2. At the same time, heat 2 medium saucepans with lightly salted water until simmering. Cook the red and white quinoa separately over medium heat until they are tender, which usually takes around 12 to 15 minutes. Drain the quinoa and rinse them under cold water. Ensure they are well drained.
3. If you are preparing popped sorghum, warm the vegetable oil in a medium and heavy pot until it is nearly smoking. Add the sorghum, cover the pot, and cook over moderately high heat. Shake the pot occasionally until the popping sound reduces significantly. Transfer the popped sorghum into a bowl and season it with salt.
4. In a large bowl, mix together the roasted cauliflower, red and white quinoa, almonds, chives, rice vinegar, and the remaining 1/4 cup of olive oil. Season the mixture with salt and toss it gently to combine. Divide the salad onto plates, sprinkle with the popped sorghum, and then serve.

Summary:

• Calories: 1903 kcal
• Fat: 136 g
• Protein: 31 g
• Carbs: 149 g
• Potassium: 1461 mg
• Magnesium: 431 mg