Ingredients

Salad

• 1 Cup red quinoa, rinsed and drained

• 4 ounces cauliflower florets

• 1 medium carrot, grated

• 2 green onions, thinly sliced

• 2 cups Italian parsley leaves, chopped

• 5 ounces cherry tomatoes, halved

• 3/4 cup sliced almonds, toasted

• 4 ounces feta, crumbled

  
  
  

Apple Cider Vinaigrette

• 3 Tablespoons apple cider vinegar

• 1 Teaspoon agave syrup

• 1 Teaspoon Dijon mustard

• Chef Cecil’s Poultry Heat

• 1/4 cup olive oil

Directions

1. Place quinoa in a large microwave safe bowl. Add 2 cups of water

2. Microwave at 100% for 15 minutes

3. Let stand for 5 minutes then stir and cool until at room temperature

4. Place cauliflower and 1 tablespoon of water in Microwave safe bowl. Sprinkle with Poultry Heat. Cover with lid or plastic wrap. Microwave for 5 minutes

5. When quinoa and cauliflower are cool, place in large bowl with carrot, green onion, parsley, cherry tomatoes, almonds and feta.

6. Make Apple Cider Vinaigrette: Whisk vinegar, agave, mustard and olive oil in small bowl.

7. Pour Apple Cider Vinaigrette over salad, season with Poultry Heat and toss to combine. Serve cold or at room temperature.