Cauliflower, quinoa & arugula salad
Savor the flavors of this refreshing Cauliflower, Quinoa, and Arugula Salad. A perfect blend of textures and tastes that will tantalize your taste buds.
Ingredients:
- 1 cup water
- ½ cup quinoa
- 6 cups cauliflower florets (1- to 2-inch pieces; from 1 large head, about 1 1/4 lbs. total)
- 5 tablespoons olive oil, divided
- 4 tablespoons lemon juice, divided
- ¼ teaspoon salt plus 1/8 tsp., divided
- ¼ teaspoon ground pepper, divided
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 4 cups baby arugula
- 1 cup shredded carrot
- 1 cup grape tomatoes, halved
- 2 tablespoons chopped fresh dill or 2 teaspoons dried
- ¼ cup sliced almonds, toasted
Instructions:
- Preheat the oven to 425°F. In a small saucepan, mix together water and quinoa. Bring it to a boil, then lower the heat, cover it, and let it simmer until the quinoa is soft and has absorbed most of the liquid, which usually takes around 15 to 20 minutes. Use a fork to fluff the quinoa.
- While the quinoa is cooking, spread cauliflower on a baking sheet and toss it with 1 tablespoon of oil, 1 tablespoon of lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Roast the cauliflower in the oven, stirring it once halfway through, until it becomes tender and slightly browned, which typically takes about 14 to 17 minutes. Allow it to cool for 5 minutes.
- On a cutting board, crush garlic with ⅛ teaspoon of salt into a paste using the side of a chef's knife. Transfer it to a large bowl. Add mustard, the remaining 3 tablespoons of lemon juice, and the remaining ⅛ teaspoon of pepper. Whisk in the remaining 3 tablespoons of oil. Mix in arugula, carrot, tomatoes, dill, the cooked quinoa, and the roasted cauliflower. Gently toss everything together. Finally, sprinkle with almonds.
Summary:
- Calories: 1316 kcal
- Fat: 87 g
- Protein: 33 g
- Carbs: 117 g
- Potassium: 3526 mg
- Magnesium: 386 mg