Cauliflower Quinoa Salad with Carrot Ginger Dressing

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A beautiful salad filled with fluffy quinoa, crunchy salad greens, roasted cauliflower, and fresh herbs tossed with a bright Carrot Ginger Dressing.

Scale

Quinoa

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)

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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.

Find it online: https://eatwellenjoylife.com/cauliflower-quinoa-salad/