Roasted Cauliflower and Quinoa Salad

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/08/19
Cauliflower and quinoa salad with lemon

The Spruce / Diana Rattray
  • Total: 35 mins
  • Prep: 17 mins
  • Cook: 18 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
332 Calories
21g Fat
29g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  1. Heat the oven to 375 F.

  2. 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.

  3. Separate the cauliflower into small florets.

  4. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.

  5. Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic. Remove from the heat.

  6. 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. 

  7. Serve warm or chilled on salad greens, pea shoots, or spinach leaves.

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