1/2 cup crumbled Feta
Zest from one orange
3 orange, segmented
1/4 cup parsley, chopped
1/2 cup roasted almonds, chopped
1/2 cauliflower head, chopped
2-3 Tbl. Tantillo California Extra Virgin Olive Oil
2 tsp rosemary
1 cup quinoa
1
Cook qunioa according to directions on package-set aside to cool.
2
Slice almonds (or buy pre-sliced) and cook in cooking spray (or lightly coat the bottom of the pan with Tantillo California Extra Virgin Olive Oil) on medium heat until toasted.
3
Blanch the cauliflower, and cook in Tantillo California Extra Virgin Olive Oil and rosemary for ten minutes, stirring occasionally.
4
Put the cauliflower, parsley, oranges and feta in the quinoa and stir.
5
Top with zest and almonds. Buon Appetito!
Ingredients
1/2 cup crumbled Feta
Zest from one orange
3 orange, segmented
1/4 cup parsley, chopped
1/2 cup roasted almonds, chopped
1/2 cauliflower head, chopped
2-3 Tbl. Tantillo California Extra Virgin Olive Oil
2 tsp rosemary
1 cup quinoa
