Cauliflower Quinoa Salad

Short Description

This Cauliflower Quinoa Salad is a vibrant, nutrient-packed dish featuring roasted cauliflower, fluffy quinoa, and fresh herbs. Finished with a tangy tahini dressing, it’s the perfect combination of hearty and refreshing, ideal for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• Full of plant-based protein and fiber for a healthy, satisfying meal
• Roasted cauliflower adds depth and flavor
• The tahini dressing brings a creamy, zesty touch
• Great for make-ahead lunches or side dishes
• Gluten-free and vegan-friendly
• Easy to customize with your favorite add-ins
• Delicious warm or chilled
• Beautifully colorful and appetizing
• Balanced with sweet, savory, and nutty elements
• A wholesome alternative to traditional grain salads

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper, to taste
• ¾ cup quinoa
• 1½ cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ¼ cup chopped red onion
• ¼ cup toasted almonds, chopped
• ¼ cup raisins

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2–3 tablespoons water, to thin
• Salt, to taste

Directions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss cauliflower florets with olive oil, cumin, turmeric, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly crisped at the edges.
3. While the cauliflower roasts, rinse the quinoa under cold water.
4. Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Let sit for 5 minutes off heat, then fluff with a fork and cool.
5. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Slowly add water until smooth and pourable.
6. In a large mixing bowl, combine roasted cauliflower, quinoa, chickpeas, parsley, mint, red onion, almonds, and raisins.
7. Drizzle with dressing and toss gently to combine. Adjust seasoning as needed.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Substitute sweet potatoes or carrots for cauliflower for a different roasted veggie twist
• Add crumbled feta cheese for a tangy, creamy addition (if not vegan)
• Use dried cranberries instead of raisins for a different sweetness profile
• Swap almonds for pumpkin seeds or walnuts for a nut-free version
• Stir in arugula or spinach just before serving for extra greens
• Add a dash of smoked paprika for a deeper flavor
• Replace tahini with a yogurt-based dressing if preferred

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature, but you can lightly reheat the quinoa and cauliflower mixture separately if desired.
Do not freeze, as the texture of the vegetables and dressing may suffer.

FAQs

What type of quinoa works best for this salad?

White, red, or tri-color quinoa all work well. White quinoa has the mildest flavor, while red and tri-color offer a nuttier taste and firmer texture.

Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. Assemble it a day ahead and refrigerate. Add the dressing just before serving for the freshest taste.

Is this recipe gluten-free?

Yes, both quinoa and the rest of the ingredients are naturally gluten-free.

Can I use frozen cauliflower?

Yes, just ensure it’s thoroughly thawed and patted dry before roasting to avoid excess moisture.

What can I substitute for tahini?

You can use sunflower seed butter, almond butter, or a simple vinaigrette if tahini is unavailable.

How can I add more protein?

Consider adding grilled tofu, tempeh, or even an extra can of chickpeas.

Can I skip the chickpeas?

Yes, though chickpeas add both protein and texture. You can replace them with another legume or omit entirely.

Is this salad suitable for kids?

Yes, but you might want to reduce the spices and skip the red onion depending on their taste preferences.

How long does the tahini dressing last?

Stored in the fridge, the dressing will last up to 5 days in a sealed container. Stir before using.

Can I serve this warm?

Absolutely. While it’s often served chilled, it’s delicious slightly warm, especially right after roasting and cooking.

Conclusion

This Cauliflower Quinoa Salad is a deliciously healthy addition to your meal rotation. With its vibrant colors, bold flavors, and satisfying textures, it’s ideal for both quick lunches and flavorful dinners. Versatile and easy to prepare, it’s a dish that brings both nourishment and enjoyment to your table.

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