Roasted Cauliflower Salad with Crispy Quinoa
This Roasted Cauliflower Salad with Crispy Quinoa is super tasty & veggie-packed. Topped with the best vegan honey mustard dressing!
Equipment
- small blender or food processor
Ingredients
FOR THE CRISPY QUINOA
- 1 bag Success Boil-in-Bag Tri-Color Quinoa
- 1 tablespoon oil I used avocado oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
FOR THE CAULIFLOWER
- 1 large head cauliflower cut in florets
- 2 tablespoons oil I used avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE HONEY MUSTARD DRESSING
- 1/2 cup oil I used avocado oil
- 4 tablespoons dijon mustard
- 4 tablespoons apple cider vinegar
- 2 tablespoons agave or sub maple syrup
- 2 small cloves garlic peeled
- 1/2 teaspoon pepper
- salt to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add 4 cups of water to a pot. Submerge 1 bag of quinoa in the water and bring to a boil (uncovered) for 10 minutes. Remove with a fork or tongs and place in a strainer. Rinse with cold water.
- While the quinoa is cooking, prep the cauliflower. Add all of the cauliflower ingredients to the prepared baking sheet and toss to coat evenly. Spread in an even layer and place in the oven for 20 minutes. Flip and cook for another 10 minutes.
- While the cauliflower is roasting, heat 1 tablespoon of oil in a skillet over medium heat. Add the cooled quinoa, smoked paprika, garlic powder & salt. Toss to coat and spread in an even layer. Cook for 20 minutes, stirring every 2 minutes or so (see notes). Remove from the heat and set aside.
- Add all of the dressing ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed.
- To assemble, add the kale & arugula to a large bowl. Pour over most of the dressing and toss to coat. Top with the cauliflower, red onion, parsley and avocado slices. Sprinkle with the crispy quinoa & serve the extra dressing on the side.
Video
Notes
- When cooking the quinoa, keep an eye on the heat and turn it down if the quinoa is browning too quickly. You want it to be dry and crispy, but not burnt!
- You can substitute the kale and arugula for other greens - like romaine or spinach. Just use what you have on hand.
- You can store any leftover crispy quinoa in an airtight container on the counter for 5-7 days.
Nutrition
Calories: 464kcal | Carbohydrates: 31g | Protein: 8g | Fat: 36g