Cauliflower Quinoa Salad
This gluten-free quinoa salad is a tasty lunch or side dish for dinner. It provides healthy cruciferous cauliflower and broccoli with a lemon vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.
Cooking tools:
- Grater
- Saucepan
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup quinoa (rinsed)
- 1 large carrot (peeled and grated)
- 1 medium bell red pepper (seeded and diced 1/4")
- 1/3 medium red onion ((about 1/2 cup))
- 1 1/2 cups no salt added chickpeas (drained and rinsed)
- 1 1/2 cups raw cauliflower* (diced 1/4")
- 1 1/2 cups raw broccoli (diced 1/4")
- 1/2 cup parsley (diced)
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 2 tsp low-sodium tamari
- freshly ground black pepper (to taste)
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