Quinoa with Roasted Cauliflower
  • 1 oz dried porcini mushrooms (or other dried exotic mushrooms)
  • 1 cup uncooked quinoa, rinsed well
  • 1 large head cauliflower, chopped into small pieces
  • 2 Tbsp olive oil
  • juice of 1 lime
  • 1 Tbsp cumin
  • salt to taste
  • 4 cloves garlic, minced
  • ¼ cup pine nuts (optional)
  • truffle oil
  1. Heat one cup water in a microwave for about 2 minutes. Pour over 1 oz dried porcini mushrooms in a bowl and let soak for 30 minutes.
  2. While you're waiting, toss chopped cauliflower with olive oil, juice of one lime, cumin and a dash of salt and roast in a 400 degree oven for about 20 minutes until lightly browned and tender.
  3. Drain the mushrooms in a colander and save the mushroom water. Rinse mushrooms and then chop into smaller pieces.
  4. Rinse 1 cup quinoa in a fine mesh strainer. Combine the reserved mushroom water with enough tap water to make 2 cups of liquid. Pour into a pot, add the quinoa and bring to a boil. Cover and simmer for about 15 minutes until quinoa is tender and sprouts what looks like a tail. Drain any excess water.
  5. Saute 4 cloves of garlic in a Tbsp of olive oil and then throw in the chopped mushrooms. Saute for a minute or two and add the cooked quinoa.
  6. Add the cauliflower, salt to taste, pine nuts and drizzle truffle oil over everything.
  7. You can serve this warm or at room temperature.
Recipe by forkbelly.com at http://forkbelly.com/quinoa-with-roasted-cauliflower/