Kalamata & Cauliflower Quinoa Bowl

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Our Mediterranean Bar is loaded with a large assortment of specialty olives, peppers, antipasto salads and more! Get creative with olives, they can make a great addition to your charcuterie board or simply the best ingredient for the perfect meal.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 425 degrees Fahrenheit.

4. Bring quinoa and 1 cup of water to a boil in a small saucepan. Reduce the heat to low, cover, and simmer 15 minutes or until water is absorbed. Fluff with fork.

5. Spread cauliflower onto baking sheet. Toss with olive oil, season with salt and pepper, and roast until slightly browned and dried out, about 25 minutes. Let cool.

6. In a large bowl, combine quinoa, cauliflower, olives, almonds, orange zest, segments and any juices, parsley, and mint. Season with salt and pepper to taste.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!