Roasted Cauliflower And Quinoa Salad Recipe

Name: Roasted Cauliflower And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower cut into bite-size florets; 1/4 cup extra virgin olive oil plus 2 tablespoons; 3/4 teaspoon kosher salt divided; 3/4 cup quinoa; 1 teaspoon tangerine zest from 1 tangerine; 3 tablespoons tangerine juice; 1 tablespoon apple cider vinegar; 2 tablespoons fresh tarragon chopped; 2 cups red grapes halved; 3 cups baby spinach coarsely chopped; 1/2 cup chopped walnuts

Servings: persons

1 head cauliflower cut into bite-size florets
1/4 cup extra virgin olive oil plus 2 tablespoons
3/4 teaspoon kosher salt divided
3/4 cup quinoa
1 teaspoon tangerine zest from 1 tangerine
3 tablespoons tangerine juice
1 tablespoon apple cider vinegar
2 tablespoons fresh tarragon chopped
2 cups red grapes halved
3 cups baby spinach coarsely chopped
1/2 cup chopped walnuts

1
Preheat the oven to 425u00b0F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Roast until the cauliflower is golden brown on the edges and tender all the way through, about 25 minutes. Cool to room temperature.
2
Bring a medium pot of salted water to a boil over high heat. Add the quinoa and cook for 20 minutes or until tender. Drain well and cool to room temperature.
3
In a large bowl whisk together the tangerine zest and juice, vinegar, and 1/4 cup olive oil. Season with the chopped tarragon and remaining 1/4 teaspoon salt. Add the quinoa, roasted cauliflower, grapes, spinach, and chopped walnuts. Toss gently with a large spoon to coat everything with the dressing and serve.

331

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: 1 head cauliflower cut into bite-size florets, 1/4 cup extra virgin olive oil plus 2 tablespoons, 3/4 teaspoon kosher salt divided, 3/4 cup quinoa, and more.

Yes, Roasted 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.

Roasted Cauliflower And Quinoa Salad

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