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Recipe: Red Quinoa, Cannellini Beans and Cauliflower With Arugula Pesto

Serves 4

Cowgirl tip: Toss roasted veggies with leftover arugula pesto, or use it as a sandwich spread or whisked into vinaigrette. Pasta works, too.

1 small head of cauliflower, florets removed

About 2 tablespoons olive oil

Sea salt and pepper

1 cup red quinoa

Handful of wild arugula

1 cup (9.25 ounces) cannellini beans, drained, rinsed

For arugula pesto:

1 clove garlic, minced

4.5 ounces wild arugula

1/3 cup walnuts, toasted

¼ cup olive oil

Sea salt and pepper

Preheat the oven to broil and line a cookie sheet with parchment paper or foil. Put the cauliflower florets onto the cookie sheet, add the olive oil, salt and pepper, and toss. Place in the oven and cook until the florets begin to brown, about 15 minutes, then flip them and brown the other sides, about 10 more minutes. Remove them from the oven and let cool.

Cook the quinoa: Put 2 cups of salted water onto boil, then add the quinoa, stir, cover, and reduce heat to a simmer. Let cook for 10 minutes, then turn off heat and let the quinoa absorb the rest of the water. Let cool.

Make the arugula pesto: Put the garlic, arugula, walnuts, olive oil, salt and pepper in a food processor and pulse till combined.

To assemble the salad, put the quinoa in a large bowl and add a handful of arugula, beans, roasted cauliflower and a tablespoon or two of pesto. Toss and serve.


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