We took this to a picnic dinner on friday night! It held up great with dressing put on before we left and leftovers were delicious for lunch the next day.
This is a great lunch or potluck dish!
1 cup Quinoa – Cook quinoa according to package directions.
I added the following to the cooked quinoa:
1 can chickpeas
2 tablespoons of chopped parsley
1 cup of chopped kale or spinach
1 whole head of cauliflower roasted (I roasted at 400 for 45-60min. Toss in coconut oil and season with salt and nutritional yeast)
1 chopped cucumber
I tossed the salad in Apple cider vinaigrette – which you can find in my arugula and beet salad.
Note: I doubled the above for a large potluck dish.