Roasted Cauliflower And Quinoa Salad

• 1 head cauliflower cut into bite-size florets
• 1/4 cup extra virgin olive oil plus 2 tablespoons
• 3/4 teaspoon kosher salt divided
• 3/4 cup quinoa
• 1 teaspoon tangerine zest from 1 tangerine
• 3 tablespoons tangerine juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh tarragon chopped
• 2 cups red grapes halved
• 3 cups baby spinach coarsely chopped
• 1/2 cup chopped walnuts

1. Preheat the oven to 425u0b0F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Roast until the cauliflower is golden brown on the edges and tender all the way through, about 25 minutes. Cool to room temperature.
2. Bring a medium pot of salted water to a boil over high heat. Add the quinoa and cook for 20 minutes or until tender. Drain well and cool to room temperature.
3. In a large bowl whisk together the tangerine zest and juice, vinegar, and 1/4 cup olive oil. Season with the chopped tarragon and remaining 1/4 teaspoon salt. Add the quinoa, roasted cauliflower, grapes, spinach, and chopped walnuts. Toss gently with a large spoon to coat everything with the dressing and serve.

cauliflower, extra virgin olive oil, kosher salt, quinoa, tangerine, tangerine juice, apple cider vinegar, red grapes, baby spinach, walnuts

Taken from www.yummly.com/recipe/Roasted-Cauliflower-and-Quinoa-Salad-939291 (may not work)