Quinoa and Cauliflower Pilaf
Recipe type: Salad
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups cauliflower florets
  • 4 large garlic cloves
  • Salt and pepper, to taste
  • ½ cup Goya olive oil, divided
  • 4 cups cooked Goya quinoa
  • 4 cups Goya chickpeas
  • 1 cup sliced Goya green olives filled with pepper
  • 2 teaspoons dried oregano
  • Juice of 1 lemon
  1. To roast the cauliflower:
  2. Preheat the oven to 400° F.
  3. Cut the cauliflower into small florets and put in a baking pan.
  4. Peel and slice 4 garlic cloves and sprinkle over the cauliflower.
  5. Season with salt and pepper, pour half of the olive oil (¼ cup) over the veggies, and mix well with a spoon or clean hands, making sure everything is covered in oil.
  6. Bake for 30-45 minutes, or until a fork pierces the cauliflower pieces easily and they are starting to turn golden brown.
  7. Take out of the oven and set aside while you make everything else.
  8. You can also do this in advance and keep the roasted cauliflowers in a sealed container in the fridge for up to 3 days.
  9. To make the quinoa pilaf:
  10. Mix all the ingredients in a bowl (including the roasted cauliflower), season with salt and pepper, and serve.
Recipe by PERU DELIGHTS at http://perudelights.com/quinoa-and-cauliflower-pilaf-to-celebrate-hispanic-heritage-month/