Indian Cauliflower And Quinoa Salad

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 2 tsp. curry powder
• 3/4 teaspoon ground cumin
• 2 cloves garlic, minced
• Salt and pepper
• 1 head cauliflower (about 2 lb.), trimmed and cut into small florets
• 1 cup quinoa, rinsed
• 1/2 cup plain whole-milk yogurt
• 3 cups baby spinach
• 1 cup red grapes, halved
• 1/2 cup cashews, toasted

1. Place a rack in middle of oven; preheat to 450u0b0F. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes. Transfer to a rack to cool slightly.
2. Bring 2 cups water to a boil. Add quinoa; return to a boil. Cover, reduce heat to medium-low and simmer until liquid has absorbed, 15 to 20 minutes. (Tilt pan to check; don't stir quinoa.) Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork, transfer to a bowl and let cool.
3. In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl, mix quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.

extravirgin olive oil, curry powder, ground cumin, garlic, salt, cauliflower, quinoa, milk, baby spinach, red grapes, cashews

Taken from www.myrecipes.com/recipe/indian-cauliflower-quinoa-salad (may not work)