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.
EatingWell.com, January 2021
Gallery
Credit:
Brie Passano
Ingredients
Directions
To make ahead
Prepare quinoa (Step 1) and refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
354 calories; fat 25g; sodium 332mg; carbohydrates 29g; dietary fiber 7g; protein 9g; sugars 6g; saturated fat 3g.