Hearty, filling, tasty, and nutritious are just some of the words to describe roast cauliflower salad with quinoa. Not only is it packed with flavour this quinoa salad is full of texture too. It is simple to prepare and is made using only three main ingredients. As with roast vegetable salad with quinoa, not only does it make an interesting side dish it is great for picnics and lunch boxes too.
Ingredients
- About half a dozen cauliflower florets
- Approximately 200g cooked quinoa
- 2 to 3 handfuls of garden peas (fresh or frozen)
- Cajun seasoning
- Olive oil
- Balsamic vinegar
How to prepare
First, slice the cauliflower florets and place on a baking tray. Due to the shape of the florets you will have some neat slices and some smaller pieces, but place it all onto the baking tray as even the smaller pieces can be used in the salad.
Drizzle olive oil over the sliced cauliflower florets and sprinkle a little Cajun seasoning over the top. Roast in a hot oven for about 5 minutes and then turn each piece of cauliflower over. Add a little more olive oil and seasoning and return to the oven until cooked. Check the cauliflower is cooked using a fork. The cauliflower is likely to take around 10 minutes or so to cook.
Cook the peas while the cauliflower is cooking.
Place the cooked quinoa in a bowl. Add the roast cauliflower and peas and mix together. Place some of the larger cauliflower slices on the top to decorate and drizzle a little Balsamic vinegar over the salad before serving.
Tips
- When I cook quinoa for one dish I tend to cook extra and store some in the fridge or freezer ready to be used for another meal.
- This recipe is suitable for preparing in larger quantities if needed, making it ideal for when you have guests.
- Here I used a mixture of red and white quinoa as I like the mixture of colours but either red or white quinoa could be used on their own.
- The roast cauliflower salad can either be served chilled or while the cauliflower is still warm. Any salad which hasn't been eaten on the day it is prepared can be stored in the fridge until the next day.
- If you don't have Cajun seasoning then try another seasoning of your choice, or even just salt and pepper.
- Roast cauliflower prepared in this way can be added to other dishes or can be served on its own as an attractive and tasty side dish.
- As this dish does not contain any animal based ingredients it is suitable for vegans too.
Roast cauliflower salad makes a tasty accompaniment to savoury dishes such as summer vegetable quiche.
Sweet peppers with Stilton and quinoa is another tasty quinoa recipe which will add a splash of colour to your table and is tasty too.
You may also like to try roast vegetable salad with quinoa, another wholesome and filling salad idea which is also simple to prepare.
Roast cauliflower salad with quinoa
Equipment
- Chopping board
- Sharp knife
- Baking tray
- Saucepan with lid
- Bowl
- Spoon or fork
Ingredients
- 130 g cauliflower florets
- 200 g cooked quinoa (red or white or a mixture)
- 60 g garden peas (fresh or frozen)
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 1 dessertspoon balsamic vinegar
Instructions
- Slice the cauliflower (about 0.5cm thick) and place on a baking tray.
- Drizzle olive oil over the cauliflower slices and sprinkle a little Cajun seasoning over each slice.
- Roast in a hot oven for about 5 minutes.
- Turn the slices over, drizzle a little olive oil and sprinkle Cajun seasoning over the second side and return to the oven for about 5 minutes or until cooked.
- Cook the peas while the cauliflower is in the oven.
- Place the cooked quinoa in a bowl. Add the cooked peas and most of the cauliflower and mix. Drizzle with balsamic vinegar and place the remainder of the cauliflower on top to decorate.
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