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.
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.
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.
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.
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.
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.
More delicious salad recipes:
- Quinoa Tabhouleh
- Southwestern Black Bean Salad with Quinoa and Mango
- Mediterranean French Lentil Salad
- Bitter Greens Salad with Roasted Butternut Squash
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Cauliflower Quinoa Salad with Carrot Ginger Dressing
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A beautiful salad filled with fluffy quinoa, crunchy salad greens, roasted cauliflower, and fresh herbs tossed with a bright Carrot Ginger Dressing.
Ingredients
Quinoa
- 3/4 cup quinoa
- 1 1/2 cups water
Vegetables
- 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
Salad
- 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)
Dressing
Instructions
- Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
- Remove the pot from the heat and let it sit, covered, for 5-10 minutes. Remove the lid and fluff with a fork! Let cool.
- While the quinoa is cooking roast the vegetables. Preheat the oven to 425 degrees F. Line a large pan with parchment paper and add carrots and cauliflower. Sprinkle with olive oil, garlic powder, turmeric, cayenne, salt and pepper. Mix well to coat the vegetables with the oil and spices.
- Roast for 25-30 minutes or until carrots and cauliflower are tender and golden. Turn the vegetables halfway through to brown evenly.
- Make the dressing while the vegetables are cooking.
- Once the vegetable are done. Add the quinoa to a large bowl, then add the roasted carrots and cauliflower, salad greens, cilantro and parsley. Toss with just enough dressing to moisten.
- Top with microgreens and serve garnished with pistachios.
- Serve additional dressing on the side.
- See notes above for storing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, Grain
- Method: Roast
- Cuisine: Vegan, Gluten-Free, Dairy Free
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