Roasted Cauliflower and Quinoa Salad
Roasted Cauliflower and Quinoa Salad

This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: under 1 hour
  • Cook: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 392kcal (20%)
  • 487mg (20%) Sodium
  • 46g Carbs
  • 8g Fiber
  • 20g (31%) Fat
  • 3g (13%) Saturated Fat
  • 10g Sugars
  • 11g Protein
  • 84mg (8%) Calcium
  • 3mg (18%) Iron
392kcal (20%)487mg (20%)46g8g20g (31%)10g11g3g (13%)

This tasty lunch is packed with protein and filling enough to prevent any sugary snack cravings later in the day.


  • For quinoa salad:
  • 1/2 cup uncooked quinoa
  • 2 tablespoons raisins
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • Salt
  • Freshly ground black pepper
  • 1 1/2 cups Roasted Cauliflower (recipe follows)
  • 8 cherry tomatoes, halved (optional)
  • For roasted cauliflower (makes 3-4 cups):
  • 1 head cauliflower, trimmed and divided into florets
  • 2 tablespoons olive oil
  • Salt



1. To make quinoa salad, in a small lidded saucepan, bring 1 cup water and quinoa to a boil. Cover, and turn heat to the lowest possible setting. Cook for 10 minutes. Remove from heat and leave covered for another 10 minutes. Fluff the quinoa with a fork.

2. Mix in raisins, all but a few almonds, olive oil, vinegar, coriander, and a pinch of salt and a grind of pepper. Top with roasted cauliflower (see below) and garnish with remaining almonds and tomatoes, if using.

3. To roast cauliflower, preheat oven to 375°F. Toss cauliflower with olive oil and salt, and arrange in one layer on a baking sheet lined with parchment paper. Bake for about 40 minutes, flipping cauliflower partway through, until each floret is quite brown and tender. 

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