DISCLOSURE: This post is sponsored by College Inn broth. Thank you for supporting He and She Eat Clean.
My newest and favorite ingredient to cook with is quinoa. Ever since we’ve started going meatless at least one meal a week I’ve been experimenting with different ways to cook and flavor quinoa because I’m not a fan of plain quinoa!
Each week when we prep our food we use at least one box of broth between boiling our chicken, making chili, and now making quinoa. College Inn helps me make meals that matter and has been bringing out rich, home-style flavor with the highest-quality ingredients and perfect blend of seasoning since 1923!
For this dish I wanted to incorporate a little bit of “fall” so that you can easily make this as a side dish for your holiday party or just as one of your normal meal prep items! You will notice cauliflower listed because it’s a great way to sneak in extra vegetables but feel free to leave it out if you don’t have it. No, you can’t taste it! Also, I used raisins for this recipe because it’s hard to find cranberries without added sugar but you can use cranberries or even grapes. Make this recipe your own by garnishing with walnuts or pecans.
Don’t let the list of ingredients fool you, this takes less than 20 minutes to make and then all you have to do is let it chill in the refrigerator and you are good to go!
Fall Cauliflower Quinoa Salad with Raisins
- 1 cup dry quinoa (cook using 2 cups College Inn organic chicken broth)
- 1 head of cauliflower, chopped in food processor
- 1 cup green onions, chopped
- 1/4 cup parsley, chopped
- 1 cup organic kale, chopped
- 2 tsp coriander
- 1 tsp black pepper
- 1/4 tsp sea salt
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- juice of 1 lemon
- 1/3 cup raisins, whisked with olive oil to prevent sticking
- sweetener of your choice (optional)
- Cook quinoa on stovetop using directions listed on package: Cook 1 cup of dry quinoa with 2 cups of College Inn broth. Bring quinoa and broth to a boil. Once boiling, turn to low and cover. Let cook for 10-15 minutes. Once finished fluff with a fork.
- While quinoa is cooking wash and chop the vegetables to save time. For the cauliflower, wash and chop into small florets. Place in food processor to finely chop. Once finished place in microwave-safe bowl and cover with saran-type wrap. Microwave for 3-4 minutes.
- Once quinoa has cooled add vegetables and remaining ingredients. Mix until combined.
- Let salad chill in refrigerator and serve cold.
Look for College Inn broth at your local Wal-Mart and connect with College Inn broth in the following ways (#POURLOVEINN):
This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.