Red Quinoa and Roasted Cauliflower Salad
50 minMediterranean
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Pescatarian
Steps
- 1Cook the quinoa according to package directions.
- 2Preheat the oven to 400 F
- 3Cut head of cauliflower into florets. Toss with olive oil, salt and pepper and place on a baking sheet. Roast cauliflower for 20 minutes or until tender.
- 4Meanwhile, crumble the cheese and chop the rest of the ingredients.
- 5Mix them all together, sprinkle with some extra virgin olive oil and juice from 1/2 a lemon season to taste.
- 6Serve warm or cold.
Nutrition
- Calories
- 220kcal
- Protein
- 10g
- Carbs
- 40g
- Fat
- 3g
- Fiber
- 8g
- Sugar
- 4g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does red quinoa and roasted cauliflower salad take to make?
About 50 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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