Week 2 of the Vegetarian Challenge was my goal. I knew I wanted a “refrigerator” salad. This means a salad I can make at the beginning and keep in the fridge for several days. This Roasted Cauliflower Quinoa Salad is made with a base of cooked grains and sturdy vegetables. The vegetables are then roasted to release some of the moisture. This salad freezes beautifully, as well. Reheated, there are almost no noticeable changes.
This recipe combines two of my favorite recipes, Yellow Jasmine Rice and my classic Roasted Cauliflower Salad. If you love either one of these, you will love the other. This salad didn’t need a dressing because it already had enough flavor and was moist enough to my liking. However, if you are looking for a dressing, my Autumn Quinoa Salad or my Roasted Cauliflower Salad would be great.
This salad comes in many flavors. You can substitute quinoa for couscous if you want to save even more money. Make sure you use the correct amount of liquid as per the instructions for cooking couscous. Raisins can be substituted for dried cranberries. You can also use a few kale leaves, cut very finely, to replace the parsley. Sometimes, spinach can be used in salads like these, provided that the other ingredients have cooled significantly before being it into the mix.
ROASTED CAULIFLOWER & QUINOA SALAD
This Quinoa and Roasted Cauliflower Salad keeps well in the fridge for several days. It is perfect for meal prep, brown bagging or meal preparation. Prep time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: Each 2 cups
- 1 head cauliflower (3.49)
- 1 small red onion ($0.28)
- 2 Tbsp olive oil ($0.32)
- Pinch salt and pepper ($0.05).
- 2 Tbsp butter ($0.12)
- 2 cloves minced garlic ($0.08)
- 1 teaspoon turmeric ($0.10)
- 1/2 teaspoon cumin ($0.05).
- 1/8 teaspoon cinnamon ($0.02)
- 2 cups quinoa ($2.39)
- 1/3 cup dried cranberries ($0.29)
- 3 cups vegetable broth* ($0.39)
- 1/4 cup sliced almonds ($0.44)
- 1 cup chopped parsley (0.45)
- Preheat the oven to 400oF. Cut the cauliflower into florets. Slice the red onion into 1/4-inch strips. Combine the cauliflower florets with the sliced red onions in a large bowl. Season the bowl with olive oil and salt. Toss in the onion and cauliflower until well coated with oil.
- Place the onion and cauliflower on a baking sheet. Then, transfer them to the oven. After roasting the vegetables for 20 minutes, stir them and then roast them for another 10-15 minutes or until the cauliflower is browned.
- Prepare the quinoa while you wait. Rinse the quinoa in a wire mesh strainer. In a medium saucepan, combine the butter, garlic and cumin. Then heat the pot on medium heat. Mix the spices and let them cook for 1 minute.
- The drained quinoa and butter, spices, and garlic should be added to the pot. Add the vegetable broth and dried cranberries to the pot. Mix everything, then cover the pot with a lid and heat to medium-high. Please bring it to a boil. Turn the heat down to low once the pot reaches boiling point. Let the pot simmer for 20 mins with the lid on.
- After 20 minutes of simmering on low heat, the quinoa should absorb all the broth. The lid should be removed, and the quinoa should be fluffed. Mix in the chopped almonds. Stir to combine. Let the quinoa cool down.
- Combine the cooked quinoa, roasted cauliflower, and red onion in a large bowl. Stir in the chopped parsley until all is well combined. Serve immediately or refrigerate until ready for consumption (can be eaten hot or cold).
*I use Better Than Bouillon base for my broth.
Serving Size: 2 Cups Calories 396.73 Kcal Carbohydrates 55.87 G Protein: 12.55 G Fat: 15.5g Sodium 582.05 mg Fiber 8.6g