Despite my love for cooking, recipe creating, and eating in general, I’m always at a loss when faced with the task of bringing something to a pot luck. My mind is suddenly a blank and when an idea does pop up, it’s for something truly generic and not at all creative, like pasta salad.
Our Life Group from church had our Christmas party this past Saturday and it was a pot luck. So, when I volunteered to bring a side dish, I was surprised that I immediately thought, “I want to make a quinoa salad.” The rest of it fell together as I imagined flavors that would sing together and then discovered a leftover head of cauliflower in the bottom of the vegetable bin. Bingo. I had the makings of a delicious and healthy side dish.
If you think you don’t like cauliflower, trust me. You will like it in this. Like I’ve said before and I will say again, roasting vegetables makes them crazy delicious! And cauliflower is no exception.
There are so many wonderful flavors in this quinoa salad. It’s complex yet it all works together amazingly well. The roasted veggies are sweet, the sun dried tomatoes and lemon juice have a zip, the quinoa is nutty, the chives are fresh and bright, and the goat cheese is creamy. It’s so beautiful served warm, but it was also delicious eaten cold the next day for lunch.
You can mix the goat cheese in while everything is still hot which will melt the cheese and make everything super creamy, or you can cool the quinoa salad down first and then simply top the salad with the goat cheese crumbles so that everything retains its own texture. Either way, you can’t go wrong.