Name: Cauliflower, Quinoa & Arugula Salad
Total time: 35 min
Ingredients: 1 cup water; .5 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; 0.25 teaspoon salt plus 1/8 tsp., divided; 0.25 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; 0.25 cup sliced almonds, toasted

Cauliflower, Quinoa & Arugula Salad

Roasted cauliflower shines in this veggie-packed dinner salad. We love the peppery taste of baby arugula, but any tender green will work well here. We let the cauliflower cool a bit before we add it to the salad. It's delicious warm, but you could roast it a few hours in advance and refrigerate it until you're ready to assemble the salad to speed things up.

Hilary Meyer

Published on January 21, 2021

Cauliflower, Quinoa & Arugula Salad — Photo: Brie Passano

Active Time:

20 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Diabetes Appropriate

Jump to Nutrition Facts

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

Directions

Preheat oven to 425°F. Combine water and quinoa in a small saucepan. Bring to a boil. Reduce heat to low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Meanwhile, toss cauliflower with 1 Tbsp. oil, 1 Tbsp. lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper on a rimmed baking sheet. Roast, stirring once halfway through, until the cauliflower is tender and browned in spots, about 14 to 17 minutes. Let cool for 5 minutes.
Mash garlic with the remaining ⅛ tsp. salt into a paste on a cutting board with the side of a chef's knife. Transfer to a large bowl. Add mustard, the remaining 3 Tbsp. lemon juice, and the remaining 1/8 tsp. pepper. Whisk in the remaining 3 Tbsp. oil. Add arugula, carrot, tomatoes, dill, the cooked quinoa, and the roasted cauliflower. Toss gently to combine. Sprinkle with almonds.

To make ahead

Prepare quinoa (Step 1) and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts (per serving)

354	Calories
25g	Fat
29g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 354
% Daily Value *
Total Carbohydrate 29g	11%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 9g	18%
Total Fat 25g	32%
Saturated Fat 3g	15%
Sodium 332mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.