Name: Cauliflower Quinoa Salad with Carrot Ginger Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3/4 cup quinoa; 1 1/2 cups water; 2 cups carrots cut in half lengthwise and then cut into 2 inch chunks (if thick, cut into quarters lengthwise); 3 cups cauliflower cut into florets; 2 Tablespoons olive oil or avocado oil; 1 teaspoon garlic powder; 1/4 teaspoon ground turmeric; pinch of cayenne pepper or more if you like spicy; 1/2 teaspoon sea salt; pinch of black pepper; 4 cups crunchy greens like romaine or iceberg, torn or chopped; 3/4 cup cilantro, coarsely chopped; 1/2 cup flat leaf parsley, coarsely chopped; 1 cup microgreens; 1/4 cup shelled roasted and salted pistachios (sunflower seed, pumpkin seeds, almonds); Carrot Ginger Dressing

Jump to Recipe

A beautiful salad filled with fluffy quinoa, crunchy salad greens, roasted cauliflower, and fresh herbs tossed with a bright Carrot Ginger Dressing. Enjoy this gorgeous, nutritious salad for lunch or dinner. It’s also great for parties. Vegan and gluten free.

Cauliflower Quinoa Salad with Carrot Ginger Dressing on plate close up overview

Table of Contents

It’s spring here in New York. I’ve been walking 3-5 miles each day, enjoying the sunshine, trees and flowers. I love being outside as the leaves grow back onto the trees. It’s starts with a little bud then each day bigger leaves, then all of the sudden, poof, the forest is filled in.

All that walking makes me hungry. When lunchtime comes around I want a delicious meal that is nourishing and satisfying. This Cauliflower Quinoa Salad is fresh, crunchy and gratifying. It’s full of nutrient rich vegetables and salad greens. The quinoa is a whole grain high protein carb that gives me energy. There’s lots of cilantro and parsley for a fresh vibrant taste. The whole thing is lightly dressed with a sweet, tangy Carrot Ginger Dressing.

This salad is great for meal prep. I make it up on Monday and store it without the dressing in the refrigerator. When I’m ready to eat it, I toss in the dressing. It stays fresh for 5 days without the dressing.

Cauliflower Quinoa Salad with Carrot Ginger Dressing side view of plate with bowl behind

Ingredients and Substitutions

This delightful cauliflower quinoa salad is made with roasted cauliflower and carrots, fluffy quinoa, delicious crunchy salad greens, and fresh herbs. It’s vegan and gluten free. Here’s what you’ll need to make it:

Vegetables: roast carrots and cauliflower with garlic powder, turmeric, salt and pepper. Add a little cayenne if you like heat. You could substitute broccoli for the cauliflower.
Quinoa: cook white or tri-color quinoa and let cool.
Salad: use crunchy lettuce like romaine or a crunchy blend.
Microgreens: for flavor and nutrition.
Fresh Herbs: lots of cilantro and parsley. Basil would also be good.
Garnishes: roasted salted pistachios add a nice crunch, any seed or nut can be substituted.
Carrot Ginger Dressing: so good with the quinoa. Get the recipe for this beautiful dressing here! It’s made with carrots, ginger, rice vinegar, lime juice, gluten free tamari, coconut sugar and olive oil. You could also use Tahini Dressing, 5 Minute Avocado Herb Sauce, or Pumpkin Seed Cilantro Dressing.

Cauliflower Quinoa Salad before mixing in a bowl

How To Make

There are only a few steps to make this salad. Here are the guidelines, the full recipe is in the recipe card below.

Make the quinoa and let cool.
Cut and roast the vegetables.
Prepare the Carrot Ginger Dressing.
Chop the herbs and tear the lettuce.
Mix it all together with just enough dressing to moisten.
Top with microgreens and serve garnished with pistachios.
Serve additional dressing on the side.

Cauliflower Quinoa Salad with Carrot Ginger Dressing in a decorative bowl

Ingrid’s Tips For Making Cauliflower Quinoa Salad

Make sure your cauliflower florets are medium-sized. This provides a good surface area to create a beautiful slightly browned crust when roasting.

Cut the carrots evenly into 2 inch pieces. First cut in half lengthwise, then cut into 2″ chunks. If the carrots are thick, cut the thicker part of the carrot into quarters lengthwise before cutting into chunks.

Fluff the quinoa to separate the grains and allow it to cool.

Tear or cut the lettuce into medium large pieces to prevent them from getting mushy.

Cauliflower Quinoa Salad with Carrot Ginger Dressing roasted vegetables on a tray

Additional Protein Suggestions

The salad has about 10 grams of protein but if you want more, here are some suggestions.

canned chickpeas, rinsed and drained
chopped cooked chicken
canned salmon or leftover Lime Miso Salmon

Storage

You can store the Roasted Cauliflower Quinoa Salad in the refrigerator without dressing for up to 5 days. When ready to serve, toss with the dressing.

It’s a great meal prep recipe and can be stored in individual servings or one bowl without dressing for 5 days. It will keep with the dressing for 1 day. If you’re taking it to work, you can add the dressing in the morning.

It’s also good for a party. Once you add the dressing it will stay for about 4 hours at room temperature.

Cauliflower Quinoa Salad with Carrot Ginger Dressing plate and bowl overview

More delicious salad recipes:

Connect with me!

Love this recipe? Leave a comment and a rating! I love connecting with you and it inspires me to continue creating delicious recipes for this blog.

Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.