Published 4/22/2018 • Updated 4/24/2024 We are on a big kick to develop salads that aren’t mostly greens, like our no-lettuce salad. This recipe was inspired by our local coop, Seward Coop in Minneapolis. They routinely have delicious, veggie-packed deli salads that are the perfect grab-and-go lunch. I just had one of their Mediterranean cauliflower salads and really wished it had a little quinoa in it. This cauliflower quinoa salad is flavored with turmeric, salt, and other warm spices that are good for digestion and taste good, too. This healthy roasted cauliflower and quinoa salad is a great addition to any meal-prep lunch or dinner. If you love cheese, definitely add the feta. It adds a whole other element to the salad. You will find team fit foodie eating this salad about once a week right now. It has become a staple! It would be a great salad for a Mother’s Day Brunch or for a potluck for Memorial Day. No matter what you make this golden roasted cauliflower and quinoa salad for, you won’t be disappointed.
Ingredients for this Cauliflower Quinoa Salad Recipe
Quinoa: This nutrient-dense grain is the base of our salad. You could use any type of whole grain you like, though. Pistachios: These add a salty, crunchy texture to our salad. Feel free to use other types of nuts. Garbanzo beans: Aka, chickpeas, add some fiber to help keep you full! Cauliflower: We used cauliflower as our main veggie in the salad as it has a neutral flavor, perfect for layering with seasoning. It’s also a great source of fiber. Tahini: Creates a creamy and nutty dressing that ties the salad together and adds richness. Turmeric: Adds this warm, earthy vibe and gives the cauliflower that beautiful golden color. Raisins: They bring in a touch of sweetness and chewiness that balances out all the savory flavors. Honey: Just a drizzle adds that perfect hint of sweetness to the dressing.
Make this Quinoa Salad Your Own!
The great thing about this salad is that you can get super creative with ingredients. Here are some variations you can make with this recipe:
Swap out the cauliflower for broccoli or Brussel sprouts. Ditch the raisins and use dried cranberries or dried figs instead. Instead of quinoa, you could use barley, bulgur, millet, brown rice, couscous, or any other type of whole grain. Use sunflower seeds or any other type of seed or nut instead of pistachios. Add a zesty flair by adding some lemon zest on top.
Can I make this roasted cauliflower salad vegan?
Absolutely! Just swap out the honey for a vegan sweetener like agave syrup.
Storage
Pop leftover quinoa cauliflower salad into an airtight container—make sure it’s sealed tight!—and stick it in the fridge. It’ll keep well for up to 5 days so it’s perfect for meal prep. Just a heads-up, though, the flavors really meld together overnight, so it might taste even better tomorrow!
Serving Suggestions
You could totally eat this salad on its own, but feel free to use it as a side dish alongside the following main dishes:
Air Fryer Chicken Thighs Spatchcock Chicken Dill Pickle Chicken Salad Lemon Butter Pan Seared Salmon Air Fryer Firecracker Shrimp Cast Iron Steak Baked Lemon Chicken
Cauliflower Recipes
Buffalo Cauliflower Wings Meal-Prep Cauliflower Tikka Masala Super Simple Garlic Roasted Cauliflower Meal-Prep Cilantro Lime Chicken with Cauliflower Rice One Pan Cauliflower Nachos
