Roasted Cauliflower and Quinoa Salad
User Reviews
4.9
Roasted Cauliflower and Quinoa Salad
Description
This salad begins by roasting cauliflower florets and thinly sliced red onion coated with olive oil, salt, and pepper until the vegetables develop a golden-brown, caramelized exterior and tender interior. Meanwhile, quinoa is rinsed and cooked with butter, garlic, and a blend of warming spices including turmeric, cumin, and cinnamon, which infuse it with subtle fragrant flavors. Dried cranberries are stirred into the quinoa to add a touch of sweetness.
Once cooked, the quinoa is combined with the roasted vegetables, sliced almonds, and chopped fresh parsley, bringing in nutty textures and fresh herbal brightness. The layering of textures from crisp-tender cauliflower, chewy cranberries, crunchy almonds, and fluffy quinoa creates a satisfying mouthfeel. The combination of spices and roasting adds complexity without overpowering any single element.
This salad serves well warm or at room temperature as a vibrant side dish or a wholesome vegetarian main. It pairs with grilled proteins or can be part of a seasonal meal.
Better Than Bouillon base can be used to make the vegetable broth for added richness in the quinoa.
Ingredients
- 1 head cauliflower $3.49
- 1 small red onion $0.28
- 2 Tbsp olive oil $0.32
- pinch salt $0.05
- pinch black pepper $0.05
- 2 Tbsp butter $0.12
- 2 cloves garlic $0.08, minced
- 1 tsp Turmeric $0.10
- 1/2 tsp cumin $0.05
- 1/8 tsp cinnamon $0.02
- 2 cups quinoa $2.39
- 1/3 cup dried cranberries $0.29
- 3 cups vegetable broth $0.39
- 1/4 cup almonds $0.44, sliced
- 1 cup parsley $0.45, chopped
Instructions
- Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.
- Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned.
- Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute.
- Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place.
- After simmering over low for 20 minutes, the quinoa should have absorbed all of the broth. Remove the lid and fluff the quinoa. Add the sliced almonds and stir to combine. Allow the quinoa to cool slightly.
- Transfer the cooked quinoa and roasted cauliflower and red onion to a large bowl. Add the chopped parsley and stir until everything is combined. Serve immediately, or refrigerate until ready to eat (can be eaten warm or cold).
Notes
- Use a quality vegetable broth or better-than-bouillon for extra flavor in cooking quinoa.
- Roast the cauliflower and onions until caramelized for deeper flavor development.
- The spice mix in the quinoa adds warmth—adjust turmeric, cumin, and cinnamon amounts to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62 cups each
Amount Per Serving
Calories 39673 kcal
% Daily Value*
| Serving | 2Cups | |
| Calories | 396.73kcal | 20% |
| Carbohydrates | 55.87g | 19% |
| Protein | 12.55g | 25% |
| Fat | 15.5g | 24% |
| Sodium | 582.05mg | 24% |
| Fiber | 8.6g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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