Roasted Cauliflower/Quinoa Salad

Vegan / Vegetarian / Pescatarian Options

Prep Time

30 minutes

Cooking Time

20 minutes

Yields

8 servings

Ingredients

Salad

  • 1 large head cauliflower, separated
  • 1 Tbsp. avocado oil (or another high-heat oil)
  • 1 Tbsp. harissa paste
  • 1 tsp salt
  • 1 cup quinoa, rinsed
  • 2 c water
  • 1 15oz can organic garbanzo beans
  • 1/2 cup roasted organic pine nuts
  • 2 Tbsps. chopped organic parsley
  • 2 Tbsps. chopped organic cilantro
  • 3 green onions, chopped
  • 2 radishes, chopped
  • 5 small pearl or Roma tomatoes (organic,) chopped
  • 1 roasted organic red pepper cut into strips
  • (Optional – Vegetarian Version) 4 oz feta cheese, crumbled
  • (Optional – Pescatarian Version) 1 lb. roasted wild shrimp.

Dressing

  • Juice of 1 lemon
  • 1 tsp harissa paste
  • 2 Tbsps. olive oil
  • ¼ tsp salt

Directions

  1. Preheat oven to 450 °F.
  2. Place quinoa in pan with water and bring to a boil, reduce heat to a simmer, remove lid and cook for about 15 minutes, or until all the water is absorbed. Cover and let stand for 10 minutes. Fluff with a fork. Set aside. (You can do this ahead of time if you want to meal prep.)
  3. While quinoa is cooking, toss cauliflower pieces with avocado oil, harissa paste and salt
  4. Roast cauliflower until golden and tender, about 20 minutes (stir halfway through), set aside to cool down.
  5. While cauliflower is roasting, prepare dressing and set aside..
  6. Combine all salad ingredients, you can layer the salad, place the ingredients side by side, or, toss all together. If you layer or place side by side, just drizzle the dressing on top.

Meal Prep

  • The cauliflower and quinoa can be prepared up to 3 days ahead.
  • If using roasted red pepper, they can be made up to 3 days ahead, or you can buy jarred, roasted red peppers.
  • The cilantro, parsley, green onions, radishes and tomatoes can be chopped up to 2 days ahead.
  • The pine nuts can be roasted ahead of time and refrigerated or frozen, OR you can buy already roasted pine nuts.
  • The dressing can be prepared up to 3 days ahead.
  • If you’re using shrimp, it’s best made the day you’re eating the salad.

Notes

VEGAN VERSION: This recipe is already a complete protein because of the combination of the grain and the beans and the nuts

VEGETARIAN VERSION: The addition of feta adds calcium and more protein

PESCATARIAN VERSION: Adding the roasted shrimp adds additional protein, zinc and selenium