This wonderful recipe is from our friend Jennifer.  Thanks Jena for sharing this delicious recipe! 

 

½ head cauliflower, cut into small pieces 

1 can navy beans drained and pat dried

1 cup cooked red quinoa 

3 T green onion

2 cloves garlic 

3 T parsley 

Zest of 1 lemon 

1 -2 T apple cider vinegar or lemon juice 

Olive oil, salt and pepper to taste 

 

Preheat the oven to 350F.  Toss & coat the cauliflower in the olive oil, lemon zest, salt & pepper

Do the same with the beans.   Put the cauliflower and beans in the preheated oven and roast 15 to 20 minutes.  The beans will be slightly crunchy - and tasty! 

 

Remove the cauliflower and beans from the oven and toss them with the remaining ingredients.   

 

The beans in this salad hold well for 20 -30 minutes, but are still good the next day - just not as crunchy.