Indian Cauliflower And Quinoa Salad Recipe

Name: Indian Cauliflower And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon plus 2 tsp. curry powder; 3/4 teaspoon ground cumin; 2 cloves garlic, minced; Salt and pepper; 1 head cauliflower (about 2 lb.), trimmed and cut into small florets; 1 cup quinoa, rinsed; 1/2 cup plain whole-milk yogurt; 3 cups baby spinach; 1 cup red grapes, halved; 1/2 cup cashews, toasted

Servings: persons

2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 tsp. curry powder
3/4 teaspoon ground cumin
2 cloves garlic, minced
Salt and pepper
1 head cauliflower (about 2 lb.), trimmed and cut into small florets
1 cup quinoa, rinsed
1/2 cup plain whole-milk yogurt
3 cups baby spinach
1 cup red grapes, halved
1/2 cup cashews, toasted

1
Place a rack in middle of oven; preheat to 450u00b0F. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes. Transfer to a rack to cool slightly.
2
Bring 2 cups water to a boil. Add quinoa; return to a boil. Cover, reduce heat to medium-low and simmer until liquid has absorbed, 15 to 20 minutes. (Tilt pan to check; don't stir quinoa.) Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork, transfer to a bowl and let cool.
3
In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl, mix quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 tablespoon plus 2 tsp. curry powder, 3/4 teaspoon ground cumin, 2 cloves garlic, minced, and more.

Yes, Indian Cauliflower And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indian Cauliflower And Quinoa Salad

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