High-Fiber, High-Protein Roasted Cauliflower & Quinoa Salad Recipe With Lemon Dill Dressing by Jan Mostrom
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It’s been a while since I’ve found a great new quinoa recipe. My family really enjoyed this roasted cauliflower, feta and quinoa salad recipe. The combination of fresh herbs, feta, lemon and roasted cauliflower made this grain salad so tasty, and the melding of flavors made it even better the next day. I especially loved how filling this easy high-protein and high-fiber salad recipe was without leaving us with a heavy feeling.
The healthy cauliflower salad is so easy to toss together and is ready to eat in about 45 minutes. (Read about the health benefits of fiber and the health benefits of protein.)
To make this gluten-free roasted vegetable salad recipe you will need fresh cauliflower, quinoa, olive oil, garlic powder, feta cheese (read about the health benefits of feta), fresh herbs and almonds or pine nuts. For the lemon dill salad dressing you will need lemons for juicing, red wine vinegar, honey, dried dill, fresh garlic and extra-virgin olive oil.
Cooking Tip: Cook the almonds or pine nuts in a skillet on medium-high heat until they toasted. Be careful here as nuts burn quickly. Make sure to keep moving them every minute or so to avoid burning them.
Serve this healthy grain and vegetable salad for lunch or as a vegetarian dinner. It's also delicious as a side dish with seafood, chicken, pork or beef.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 1 cup quinoa (uncooked)
- 1 large head cauliflower, cut into smaller florets
- 1 - 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- 1/2 - 1 cup chopped fresh herbs (basil, parsley and chives, etc.)
- 1/3 cup almonds or pine nuts, toasted
- Lemon Dill Dressing
Here's how to make it;
- Cut the cauliflower into florets and place them on a parchment paper-lined baking sheet. Drizzle with olive oil, onion powder, salt and pepper. Give them a good toss and place into a preheated 425-degree F oven. Roast until the cauliflower is golden brown, about 30 to 40 minutes.
- While the cauliflower bakes, cook the quinoa according to package directions.
- Make the dressing by adding all the ingredients to a small bowl or jar. Shake or whisk well to combine. (You could use any dressing on this salad that you like.)
- Put all the salad ingredients into a bowl. Toss with the salad dressing or serve it on the side. Store the salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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