i am so looking forward to this weekend! first of all, it’s a four day weekend for us. i don’t think i’ve taken a long weekend since the holidays in december.

second of all, we’re going to new york, which is always a good time. third of all, i get to see some friends that i haven’t seen in a long time and some that i got to see just last weekend. and last but not least, we get to celebrate the wedding of my friends eric and maylien! oh how much i love weddings, especially the ones right before mine, because at each one i’m reminded of something i’ve forgotten.

curried cauliflower, quinoa, and arugula salad | things i made today

anyways, you know what i wish i ate more of? cauliflower. no real wishing involved tonight, just cooking and eating. this salad is a full meal if you want it to be, or you can serve it as a first course. you can make it warm or totally cooled and it works. i prefer the warm version but i’m sure i’ll be eating the leftovers cold since the arugula is already mixed in, and i like the contrast in texture from the bitter crunchy arugula to the smooth cauliflower. nothing fancy, just tasty.

Curried Cauliflower, Quinoa, and Arugula Salad
Recipe type: Main Dish
Serves: 4-5
  • 1 cup quinoa, dry
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 head cauliflower, chopped
  • 4 tablespoons curry powder
  • 1 cup vegetable broth
  • ½ cup coconut milk
  • 6-8 cups arugula
  1. Rinse quinoa under water for a couple of minutes. Bring water to a boil in medium pot, add quinoa, and cover. Cook for 15-20 minutes, until fully cooked through.
  2. Meanwhile, heat olive oil in a large pan or dutch oven. Add onion and cook until translucent. Add cauliflower and curry powder. Mix well, then stir in broth and coconut milk. Cook for 15-20 minutes, until cauliflower is soft and sauce has thickened. Let cool for 10-15 minutes.
  3. Place arugula leaves on large platter. Top with quinoa and then with cauliflower with sauce.

recipe adapted from naturally ella.

recipe rephotographed March 2015.

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