Recently we were in Las Vegas, Sin City, Lost Wages, you get the drift, and we had lunch in the Sahara. It used to be SLS and oh do we have fun stories from there, but that is another post. My husband and I shared a salad that was just fabulous. I am recreating it today so fingers crossed. Essentially these are the ingredients:
Ingredients
Kale
Quinoa (approximately one cup)
Chicken Broth (one cup)
Black Cherries (dehydrated)
Sliced Red Seedless Grapes
Chili Pepitas
Roasted Cauliflower (one head)
Dressing:
Balsamic Vinegar
Olive Oil
Soy Sauce
Directions: Cook the Quinoa according to the package directions and let it cool. While you are cooking the Quinoa, roast the Cauliflower on a greased pan, sprinkle with olive oil and season with Garlic Powder and Pepper. I roasted them for about 45 minutes at 375.
Slice the grapes in half and when the Quinoa and Cauliflower are done mix together in a bowl. Let it sit a bit then refrigerate. Once cooled add the other ingredients and Mix. When you are ready to serve toss with the dressing.
