Roasted Cauliflower Quinoa Salad
This roasted cauliflower quinoa salad is full of fresh and vibrant ingredients, and made a little heartier with quinoa. Delicious as either a vegan lunch or as a side salad with other dishes. Serves 3-4 depending upon use.
Servings: 4 servings
Calories: 203kcal
Ingredients
- ½ medium cauliflower head diced into florets
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- ½ teaspoon sweet paprika
- ½ cup quinoa dry weight
- 6 radishes diced
- 2 tablespoon pomegranate seeds
- 1 tablespoon fresh parsley
For the tahini dressing
- 3 tablespoon tahini
- 1 tablespoon water
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 360F / 180C and line a baking sheet with parchment paper.
- Dice half a cauliflower head into small bite-size pieces of roughly the same size.
- Arrange the cauliflower florets on the sheet, drizzle with oil and then sprinkle over the turmeric and sweet paprika. Toss to combine so the cauliflower is evenly coated in the spice. Spread the cauliflower out into an even layer with room between the florets (this prevents them from steaming rather than roasting). Roast for 20-25 minutes until tender with crispy edges. Set aside to cool.
- Prepare the quinoa according to packet instructions, then set aside to cool.
- Make the tahini dressing by combining the tahini and water, and stirring until it becomes a creamy dressing. Add more water to thin, or more tahini to thicken, to your preference.
- Combine the roasted cauliflower, quinoa, radishes and pomegranate seeds in a bowl. Drizzle with tahini dressing and stir it through the salad. Season with salt and black pepper to taste, then spoon onto your serving plate and garnish with fresh parsley.
Notes
- Spread the cauliflower evenly on the baking sheet with a little space between each floret so they roast rather than steam.
- Ensure the 'tails' of the quinoa have opened as this is the sign it has cooked through.
- Add more water to thin the tahini dressing, or more tahini to thicken.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- black pepper, which scores 2.
- tahini (sesame), which scores 1. Be mindful that sesame is a potential allergen and only use if you know you tolerate it well.
Nutrition
Calories: 203kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 436mg | Fiber: 4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 2mg