Roasted Cauliflower and Quinoa Salad Recipe
This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown-bagging your lunch.
Keywords
- Low-Fat
- Peanut-Free
- Fish-Free
- American
- Oven
- Stove
- Grain-Free
- Budget-Friendly
- Beginner
- Low Salt
- Egg-Free
- Soy-Free
- Tomato-Free
- Low-Sugar
- Pescatarian
- Meal Plan
- Gluten-Free
- Healthy
- Shellfish-Free
- Dinner
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Serving bowl
Ingredients
- 1 head Cauliflower
- 1 Red Onion
- 2 tablespoons Olive Oil
- 1 pinch Salt
- 1 pinch Ground Black Pepper
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cumin
- 1/8 teaspoon Ground Cinnamon
- 2 cups Quinoa
- 1/3 cup Dried Cranberries
- 3 cups Vegetable Broth
- 1/4 cup Sliced Almonds
- 1 cup Fresh Parsley
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