Quinoa and Cauliflower Salad with Popped Sorghum

Ingredients

• 1 cup small (1-inch) cauliflower florets
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 cup red quinoa, rinsed
• 1/2 cup white quinoa, rinsed
• 1/4 cup vegetable oil, if popping sorghum
• 1/4 cup popping sorghum, or 2 cups popped sorghum (see Note)
• 1 tablespoon minced chives
• 1 teaspoon unseasoned rice vinegar

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