Roasted Cauliflower and Quinoa Salad
Ingredients
-
1
head
cauliflower
-
1
small
red onion
-
2
Tbsp
olive oil
-
pinch
salt
-
pinch
pepper
-
2
Tbsp
butter
-
2
cloves
garlic, minced
-
1
tsp
turmeric
-
½
tsp
cumin
-
⅛
tsp
cinnamon
-
2
cups
quinoa
-
⅓
cup
dried cranberries
-
3
cups
vegetable broth
-
¼
cup
sliced almonds
-
1
cup
chopped parsley
Instructions
- Preheat the oven to 400ºF.
- Chop the cauliflower into florets and slice the red onion into strips.
- Combine cauliflower, red onion, olive oil, salt, and pepper in a bowl and toss to coat.
- Spread the mixture on a baking sheet and roast for 20 minutes, stir, then roast for another 10-15 minutes until caramelized.
- Rinse the quinoa in a sieve.
- In a pot, melt butter and cook garlic, turmeric, cumin, and cinnamon for one minute.
- Add rinsed quinoa, dried cranberries, and vegetable broth to the pot and stir.
- Bring to a boil, then reduce heat and simmer for 20 minutes with the lid on.
- Fluff the quinoa after cooking and stir in sliced almonds.
- Combine the roasted vegetables with the quinoa and add chopped parsley.
- Serve immediately or refrigerate for later.
Nutrition Facts (estimated)
Servings
6
Calories
396
Total fat
15.5g
Total carbohydrates
55.87g
Total protein
12.55g
Sodium
582mg
Cholesterol
20mg
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