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Quinoa Salad with Roasted Sweet Potatoes and Cauliflower

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Ingredients

Adjust Servings:
1 cup quinoa
2 cups water
1 L;arge head Cauliflower
2 Sweet Potatoes
1 Avocado
2 Scallion
1 tbls coriander
Salt
Dressing
1 Lime
1tbls Olive oil

Nutritional information

240
Calories
7.8g
Total fat
0.7g
Saturated Fat
0.0g
Trans Fat
32%
Dietary Fiber
130g
Sodium
0.0g
Cholesterol

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Quinoa Salad with Roasted Sweet Potatoes and Cauliflower

A Healthy Zesty Vegan fresh Quinoa salad

Features:
  • Gluten Free
  • Vegan
  • Vegeterian
  • 70 minutes
  • Serves 5
  • Easy

Ingredients

  • Dressing

Directions

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For many years, I refused to make quinoa, I really can’t think of a good reason, I started to really like this amazing grain only a few years ago and today, the quinoa salad is one of my favorites.

One of the nice thing about quinoa is that it has a neutral taste and can truly be paired with almost any combination of sauce, vegetable or fruit.

Someone said quinoa?

Originally from the south America Andean countries, Peru, Chile and Bolivia, it has been cultivated over 5000 years ago, by the local inhabitants. 

This grain (if you want to be picky it’s actually a seed) has a variety of nutritional values such as high amount of Protein and a good source of calcium and magnesium as well as Vitamin B, E and dietary fibers.

The most common quinoa brands are the pale yellow and the red one, both have similar nutritional values and taste pretty much the same.

My version of quinoa salad

There are probably endless versions for a good quinoa salad, I chose a great roasted vegetables version to generate smoky flavors as well as fresh vegetables to give the fresh feeling.

Roasting the Cauliflower and the sweet potatoes is what gives this salad a barbeque feel and taste, the semi burnt vegetables are developing natural sugars in the roasting giving the salad a rich sweet flavor.

quinoa salad

The fresh greens (scallions and coriander) and the avocado are giving the fresh flavors and texture to the salad, this mix of roasted and fresh is a winner.

The sauce is pretty simple and include two ingredients like lemon and olive oil, this is the zest we need in order to wake this salad and contradict the sweet flavors from the roasted vegetables

This salad will be the star of the party and can be a full and satisfying dinner meal.

 

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Steps

1
Done
15 minutes

Cook the Quinoa

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and cook with the lid on until the quinoa is tender and water has been absorbed.
It takes about 10 to 15 minutes.
Set aside to cool.

2
Done

cook the Cauliflower

Cut Cauliflower head into its flowers, cook the Cauliflower flowers 5 minutes (don't be tempted to cook longer) and rinse in cold water.

3
Done
45 minutes

Roast the Cauliflower and sweetpotatos

Sprinkle olive oil over the sweet potatoes and Cauliflower and roast in the oven 45 minutes on 225c/ 450F

4
Done
10 minutes

mix and serve

Cut Avocado, Scallions, sweet Potatoes into 1 cm pieces, add coriander and mix with Quinoa.
Add the Cauliflower, season with salt and mix well.
Mix the olive oil and Lime in a small bowl and pour over the salad before serving.
This salad is best at room temperature but can be served cold as well.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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