1. In a small saucepan, bring quinoa and 1 cup water to a boil.
2. Reduce heat to low; simmer, covered, until water is absorbed (about 15 min.).
3. Uncover; fluff with a fork. Set cooked quinoa aside; let cool.
4. Preheat oven to 425°.
5. Toss cauliflower with oil; season with salt and pepper.
6. Spread cauliflower on a parchment-lined baking sheet; roast in oven until lightly browned and crispy (about 25 min.).
7. Remove from oven; let cool to room temperature.
8. In a large mixing bowl, combine quinoa, roasted cauliflower, olives, almonds, orange zest, orange segments (with any juice), parsley and mint; season with salt and pepper.

Switch-Ups:

• Try doubling the measures of parsley and mint. More greens, more good.
• Amp up the nutrients in this Mediterranean mix by serving the salad on a bed of Romaine, arugula, butter lettuce or other darker green leafy favorite.
• This salad can be served as a main dish by adding a protein-rich topper. Try salmon or other fish fillet, chicken or crumbled feta cheese.

Recipe and photo courtesy of FOODMatch.