Caramelized Cauliflower, Roasted Red Pepper, And Quinoa Salad
This vibrant and nutritious Roasted Cauliflower Quinoa Salad features caramelized cauliflower, charred red peppers, and fluffy quinoa tossed in a zesty lime and honey dressing. Finished with fresh herbs and crunchy pumpkin seeds, this salad is a delightful mix of flavors and textures that will brighten up any meal!
— Constant Cookbook
Ingredients
- 1 small head cauliflower
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 red peppers
- ½ cup quinoa
- ½ cup cilantro
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- Green onions
- Goat Cheese
- Pumpkin Seeds
Instructions
- Preheat oven to 425˚ F. Cut cauliflower into bite-size florets. Toss with 1 tablespoon olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly.Remove the skin from the roasted red pepper and dice.
- Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove from heat, cover and let sit until remaining water is absorbed, about 5 minutes.
- Combine quinoa, cauliflower, and roasted red pepper in a bowl. Add cilantro and parsley to quinoa mixture.
- To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined. Taste and add more salt as desired. Add in the pepitas right before serving.
Cook Time
30M
Prep Time
PT15M
Yield
4-6
Nutrition
- Calories: 333 calories
- Sugar Content: 14.3
- Sodium Content: 35.3
- Fat Content: 19.4
- Carbohydrate Content: 35.3
- Fiber Content: 6.4
- Protein Content: 9.1
- Cholesterol Content: 196.9
Comments
No comments found.