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Quinoa Tabbouleh with Lemon Vinaigrette and Garlic Roasted Cauliflower and Carrots

Juice of 1 lemon
1 Tbsp. honey
½ tsp. Dijon mustard
⅛ tsp. kosher salt
⅛ tsp. The Spice Hunter Coarse Black Pepper
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
½ cup extra virgin olive oil

Cauliflower and carrots:
3 cups cauliflower florets
1 cup carrot, cut ½-inch bias
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
1 Tbsp. canola oil

½ cup parsley, chopped
¼ cup basil, chopped
¼ cup oregano, chopped
¼ cup mint, chopped
1 Tbsp. thyme, leaves, fresh
Zest of 1 lemon
1½ cups quinoa, cooked
For the vinaigrette, combine lemon juice, honey, mustard, salt, pepper and spice in a stainless steel bowl using the immersion blender. Slowly drizzle oil while continuously blending until emulsified. Set aside.

For the cauliflower and carrots, preheat oven to 350⁰F. In a small stainless steel bowl, toss cauliflower with half of the oil and half of the spice. Transfer to a parchment paper lined half sheet pan. In the same bowl, add carrots and the rest of the oil and spice. Roast in oven for 15-20 minutes or until golden brown. Remove from the oven and cool.

For the salad, combine cauliflower, parsley, basil, oregano, thyme, lemon zest, and quinoa with dressing in a stainless steel bowl. Gently fold together until evenly coated. Serve immediately.