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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
332 | Calories |
21g | Fat |
29g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 332 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 3g | 14% |
Cholesterol 0mg | 0% |
Sodium 436mg | 19% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 9g | 33% |
Protein 11g | |
Calcium 101mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Toasted sliced almonds give this simple, delicious quinoa and cauliflower salad extra flavor and a satisfying crunch. There are a few steps to the preparation, but it's really quite easy to put together. Serve this tasty salad warm or chilled.
Ingredients
- 1 large head of cauliflower
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Dash garlic salt
- 1/4 cup olive oil
- 1 cup cooked quinoa
- 1 cup frozen peas (cooked just until tender)
- 2 green onions (thinly sliced)
- 1/3 cup sliced blanched almonds
- 2 to 3 tablespoons lemon juice
- Salt (to taste)
- Freshly ground black pepper (to taste)
Steps to Make It
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Heat the oven to 375 F.
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Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of Kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil.
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Separate the cauliflower into small florets.
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Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.
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Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic. Remove from the heat.
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Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired.Â
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Serve warm or chilled on salad greens, pea shoots, or spinach leaves.
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