CURRIED CAULIFLOWER QUINOA SALAD
It's simple, easy and full of so much flavor.
Provided by Alyssa
Categories Salad
Time 40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Chop the cauliflower into bite-sized florets, starting by removing the stem, then breaking the head into larger pieces. Add florets to a bowl, drizzle with oil and season with salt and pepper. Place cauliflower on a baking sheet and roast for 20 - 30 minutes until starting to brown, stirring every 10 minutes.
- While cauliflower is cooking, whisk together all the dressing ingredients until smooth. Taste and adjust salt and pepper accordingly. Set aside.
- When cauliflower is done roasting, let rest on the pan until cool enough to touch. Transfer back to the mixing bowl and add remaining salad ingredients.
- Pour dressing over salad and mix until fully combined. Season with a touch more salt and pepper if desired.
- Serve immediately, or chill in fridge for 30 minutes and serve cold.
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 2 g, Sodium 167 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
ROASTED CARROT CAULIFLOWER QUINOA SALAD WITH SUNSHINE DRESSING
Beautiful roasted carrot cauliflower quinoa salad tossed with fresh herbs, sweet Medjool dates and salty pistachios. This vegan cauliflower quinoa salad is lightly dressed with a bright sunshine dressing for the perfect plant-based lunch or side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Lunch Salad Vegan Vegetarian
Time 50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
- While the veggies are roasting, you can cook your quinoa: add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.
- Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
- Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.
- Pour dressing over the salad and mix well to combine. Serves 4 as a main meal, 6 as a side.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 391 kcal, Fat 16.2 g, SaturatedFat 1.9 g, Carbohydrate 55 g, Fiber 10 g, Sugar 18.7 g, Protein 12.2 g
CAULIFLOWER QUINOA SALAD
This also works well with broccoli which turns out slightly firmer. quinoa is high in protein so this meal makes a balaned meal for vegetarians. For a tasty variation add some crumbled feta before serving.
Provided by PinkCherryBlossom
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 200ml water to the boil. Add quinoa and orange juice. Season and bring back to the boil. Reduce the heat and simmer for 10 mins, remove from heat and leave to cool.
- In another pan, cook the cauliflower in boiling salted water for 4 mins, now add peas and beans and cook for a further 2 minutes.
- drain and refresh in cold water.
- mix the mustard, oil and vinegar together.
- slice the pear.
- Toss everything together in a bowl and garnish with parsley if desired.
Nutrition Facts : Calories 341.5, Fat 9.2, SaturatedFat 1.2, Sodium 45.3, Carbohydrate 56.9, Fiber 13.4, Sugar 13.3, Protein 11.3
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
RED QUINOA, CAULIFLOWER AND FAVA BEAN SALAD
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork.
- Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
- Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.
- Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 12 grams, TransFat 0 grams
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