Looking for a protein-packed, delicious, and vegan salad to enjoy this season? Try out this delicious Balsamic Cauliflower Quinoa Salad recipe! Packed with nutritious ingredients like cauliflower, quinoa, and fresh greens, this salad is sure to satisfy your cravings while also keeping your body fueled with the vitamins and minerals it needs.
Quinoa and peas are both excellent sources of protein. Quinoa is a seed that is commonly considered to be a grain due to its texture and appearance. It contains all nine essential amino acids, making it a complete protein. One cup of cooked quinoa contains approximately 8 grams of protein. This recipe yields 4 cups – 2 per serving.
Peas, on the other hand, are a type of legume that are often used as a vegetable. They are also considered a complete protein, as they contain all of the essential amino acids. One cup of cooked peas contains approximately 8 grams of protein as well.
Together, this salad packs 24 grams of protein per serving! And that’s not including any extras you might add like almonds or walnuts.
Healthful Qualities of this Recipe
Protein-Packed Powerhouse: This Balsamic Cauliflower Quinoa Salad is a nutritional winner. Quinoa and peas provide complete protein sources, with 24g per serving when combined. A vegan delight with flavorful roasted cauliflower and balsamic drizzle, it’s easily customizable for added crunch or omnivore options like Feta cheese and grilled chicken. Satisfy your taste buds and fuel your body with this wholesome dish.
Nutrient-Rich Goodness: Indulge in the goodness of the Balsamic Cauliflower Quinoa Salad, brimming with health benefits. Quinoa and peas offer a dual punch of complete proteins, containing all essential amino acids vital for your body’s repair and growth. This vegan marvel provides a whopping 24g of protein per serving, making it a muscle-friendly delight.
Vitamins and Minerals Galore: Cauliflower brings an array of nutrients to the table. Rich in vitamin C, K, and B vitamins, it supports your immune system, bone health, and energy metabolism. Meanwhile, quinoa delivers iron, magnesium, and fiber, aiding in oxygen transport, muscle function, and digestion.
Versatile and Flavorful: This recipe effortlessly caters to various dietary preferences. While vegan at heart, it welcomes omnivore twists like Feta cheese and grilled chicken, accommodating diverse palates. With the alluring taste of roasted cauliflower, tangy balsamic dressing, and the satisfying crunch of nuts, every bite is a symphony of flavors.
Quick and Nourishing: The convenience of frozen cauliflower and easy-to-cook quinoa makes this recipe a time-saving winner. Roasting cauliflower to golden perfection takes minimal effort, creating a delectable centerpiece for your salad. Assemble with fresh greens, drizzle balsamic magic, and you have a wholesome dish ready in no time.
Balancing Cravings and Nutrition: This salad isn’t just about taste; it’s about harmonizing your desires with your body’s needs. Providing a balance of satiating flavors and essential nutrients, it’s a testament to the idea that healthy food can be utterly delicious. Enjoy a guilt-free, nutrient-rich meal that leaves you energized and satisfied.
Simple & Delicious
You’ll be surprised at how easy this is to throw together in a pinch, especially if you’re using frozen cauliflower. That’s right, you can throw frozen cauliflower in the oven and it roasts up beautifully. To make this salad, start by roasting the cauliflower florets with a drizzle of olive oil, paprika, Italian seasoning, and a sprinkle of salt and pepper until they’re golden brown and tender. Then, cook quinoa according to package instructions and set it aside to cool.
Once your cauliflower and quinoa are ready, it’s time to assemble your salad! Arrange fresh greens in a large serving bowl or platter, and add your roasted cauliflower and cooked quinoa on top. Drizzle with a generous amount of balsamic vinegar, lemon juice, and olive oil, and top with some chopped fresh herbs or nuts for added crunch. That’s it – your Balsamic Cauliflower Quinoa Salad is ready to enjoy!
This recipe serves 2. It makes a great vegan lunch or dinner, but if you’re living more of that omnivore lifestyle, it also pairs beautifully with Feta cheese and/or grilled chicken.
full recipe
Balsamic Cauliflower Quinoa Salas
Ingredients
- 1 cup dry quinoa
- 1 cup vegetable stock
- 8 oz fresh or frozen cauliflower
- 2 cups peas
- 2 cups spinach and/or kale
- 1 yellow or red onion
- 2 cloves garlic
- 2 tbsp balsamic glaze
- 2 tbsp crushed walnuts or sliced almonds optional
- 1/4 cup chopped herbs for garnish optional
- 1 tbsp lemon juice
- 2 tbsp olive oil
For Seasoning:
- 1 tbsp paprika
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Preheat your oven to 350°F. Rinse and chop one head of cauliflower into small florets, or use frozen. Thinly slice the onion and garlic.
- Spread the cauliflower florets and onion slices on a baking sheet and drizzle with 1 tablespoon of olive oil, Italian seasoning, paprika, and a sprinkle of salt and pepper and toss to coat. Roast the cauliflower in the preheated oven for 25-30 minutes, until they are golden brown and tender.
- While the cauliflower and onion are cooking, cook 1 cup of quinoa according to package instructions, using the vegetable stock instead of water. Once the quinoa is ready, set it aside to cool. You can use the same pan you cooked the quinoa in to cook the peas and garlic. Season with salt, pepper, and garlic powder and cook through, about 5 minutes if using canned or frozen.
- In a large bowl or serving platter, add the kale and/or spinach. If using kale, drizzle with a tiny bit more olive oil and a pinch of salt, and massage the kale to soften it. Add the roasted cauliflower, peas and cooked quinoa on top of the greens.
- Add the lemon juice to the bowl, salt and pepper to taste, and toss. Drizzle generously with balsamic vinegar.
- (Optional) Add 1/4 cup chopped fresh herbs, such as parsley, basil or cilantro, or 1/4 cup chopped nuts, such as almonds or walnuts, for added texture and flavor.
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below!
-w.w.
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