Quinoa or Barley with Roasted Cauliflower and Almonds

Step 1: Almonds ... I like to toast the almonds. Now, this isn't necessary; but, it does add some extra flavor. Add them to a dry saute pan and cook 3-4 minutes on medium heat, until you can smell them. The heat releases the flavors. You can do this in the pot you plan to cook you quinoa or barley in, which is what I do. It takes only a couple of minutes, then you can just set them to the side. Once they are cool, rough chop them. This can easily be done ahead of time.

Step 2: Quinoa or Barley ... Both of these are delicious in this salad.

Step 3: Follow package directions to cook these grains. I have found, that some brands do vary a bit in their cooking directions. Most are 2 to 1 as far as the liquid goes. 1 cup quinoa or barley to 2 cups liquid. You will end up with approximately 3 cups of cooked grains. Also, I prefer to cook in a mix of broth and water; I just think it adds a little extra flavor, especially with the quinoa.

Step 4: Quinoa - Make sure to rinse the quinoa really well; otherwise, it can be very bitter. Then, I like to toast the quinoa in 1 teaspoon olive oil before adding any liquid. This is not necessary, but adds great flavor. Then cook according to package directions. It should take around 20-30 minutes. I do like to cook in half broth and half water; also, make sure to add salt as well.

Step 5: Barley - I like to soak the barley for about 30-60 minutes before cooking; then, drain and rinse. It just speeds up the cooking process. Again, cook in half broth and water, along with a teaspoon of salt, according to package directions. Barley will take 30-40 minutes to cook, a little bit longer than the quinoa.

Step 6: Cauliflower ... Whichever grains you use - As they cook, you need to roast the cauliflower. They will take approximately the same cooking time. Add the cauliflower to a sheet pan lined with parchment paper or foil (for easy clean up), drizzle with olive oil, and season with salt and pepper. Roast in a 400 degree oven for 20 minutes until the cauliflower is lightly brown and tender. I like to toss them half way through cooking. Depending on the size of the cauliflower, it can take a bit longer. Remember, you don't want them too small, or they will just fall apart when tossed with the grains.

Step 7: Lemons ... Add the lemon halves to the same pan the cauliflower is roasting on the last 5 minutes, cut side down. You want them to lightly roast, which will give them a very sweet flavor.

Step 8: Finish ... Add the roasted cauliflower (including any juices in the pan); along with the, scallions, cheese, almonds, parsley, and a good pinch of both salt and pepper to taste to the quinoa or barley, and toss to combine; a good drizzle of olive oil, and the juice of 1 of the lemon halves (sometimes, I will add a bit more - it depends on the size of the lemon). Make sure to check for seasoning once again (salt and pepper); I happen to like a lot of fresh ground pepper.

Step 9: Serve and ENJOY! ... I mentioned, that this should be served warm, which is best. It can also be reheated in the microwave too with good success. This is a great summer dish, potluck, or 'BBQ type' of food. This is just a nice option to the classic potato salad, or pasta dish. The roasted cauliflower gives this dish, a nice nutty flavor.