Description
This Cauliflower Quinoa Salad combines roasted cauliflower and carrots with fluffy quinoa, fresh herbs, sweet dates, and crunchy pistachios. Tossed in a bright, zesty dressing, it’s a delightful blend of flavors and textures that’s both satisfying and healthy. Ambitious Kitchen +1 Ambitious Kitchen +1
Ingredients
Units
Scale
- :
- For the roasted vegetables:
- 2 cups small to medium cauliflower florets
- 4 medium carrots, peeled and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
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- For the quinoa:
- 3/4 cup dry quinoa
- 1 2/3 cups water
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- For the salad mix-ins:
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup chopped Medjool dates
- 1/3 cup roasted and salted pistachios
- 1/2 cup peas (fresh or thawed if frozen)
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- The Roasted Root
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- For the dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2–4 tablespoons water, to thin as needed
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Instructions
- :
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss cauliflower and carrots with olive oil, cumin, turmeric, garlic powder, cayenne (if using), salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
- While vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder, salt, and pepper. Add water gradually until desired dressing consistency is reached.
- In a large bowl, combine roasted vegetables, cooked quinoa, parsley, cilantro, green onions, dates, pistachios, and peas. Drizzle with dressing and toss gently to combine.
- Serve warm or chilled.
Notes
- :
- For added protein, consider adding chickpeas or grilled chicken.
- Swap dates with raisins or dried cranberries if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Nutrition
- Calories: Approximately 350 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
