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Roasted Cauliflower & Quinoa Salad
If you’re looking for a healthy vegetarian recipe for your next #MeatlessMonday meal, give this one a go!
Building this salad with cooked grains & sturdy veggies will help maintain its’ freshness for days after preparing, making it perfect for meal prep fanatics. We didn’t add a dressing to this particular salad as it’s already packed with enormous flavor. But, if you feel the need to moisten, go ahead & add a light lemon-flavored dressing to spruce things up.
There are a lot of substitutions you can swap in with this salad, in order to customize to your liking; always a plus in my book! Feel free to substitute in couscous for quinoa – preparing according to package, of course. 😊 Raisins can be a wonderful alternative to the dried cranberries & finely chopped kale can be used instead of spinach.
Roasted Cauliflower & Quinoa Salad
If you’re looking for a healthy vegetarian recipe for your next #MeatlessMonday meal, give this one a go!
Ingredients
- 1 head cauliflower
- 1 small red onion (optional)
- 2 tbsp olive oil
- pinch salt & pepper
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/8 tsp cinnamon
- 2 cups quinoa
- 1/2 cup dried cranberries
- 3 cups vegetable broth
- 1/3 cup sliced almonds
- 1 cup chopped spinach (approx. 10 oz bag)
- ¼ cup parsley (more if desired)
Instructions
- Preheat the oven to 400ºF. Chop the cauliflower into florets & slice the red onion into 1/4-inch strips. (*onion optional) Place the cauliflower florets & sliced red onion into a large bowl, along with the olive oil & a pinch of salt & pepper. Toss the cauliflower & onion until they are well coated in oil.
- Spread the cauliflower & onion out onto a large baking sheet, then transfer them to the oven. Roast the veggies for 20 mins, give them a good stir, then roast for an additional 10-15 mins, or until the onions are caramelized & cauliflower is browned.
- Meanwhile, prepare the quinoa. Add the butter, garlic, turmeric, cumin & cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir & cook spices for one min.
- Add quinoa to the pot with the butter and spices. Also add the dried cranberries & vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high & bring it up to a boil. Once it reaches a boil, turn the heat down to low & let the pot simmer for 20 mins, with the lid in place.
- While the quinoa cooks, chop up spinach & parsley.
- After simmering over low for 20 mins, the quinoa should have absorbed all of the broth. Remove the lid & fluff the quinoa. Add the sliced almonds & stir to combine. Allow the quinoa to cool slightly.
- Transfer the cooked quinoa, roasted cauliflower & red onion to a large bowl. Add the chopped spinach & parsley, stirring until everything is combined. Serve immediately, or refrigerate until ready to eat (can be enjoyed warm or cold).
Nutrition
Calories: 266kcalCarbohydrates: 34gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 246mgPotassium: 43mgFiber: 5gSugar: 1g
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