Roasted Cauliflower and Quinoa Arugula Salad with Lemon Vinaigrette

This roasted cauliflower and quinoa arugula salad with lemon vinaigrette is a light and healthy meal that can be enjoyed any time of the day! It’s easy to make with just 10 minutes of preparation time and 25 minutes of cooking time! The combination of roasted cauliflower, quinoa, arugula leaves, extra virgin olive oil, freshly squeezed lemon juice, honey and sea salt makes this salad full of flavor! Enjoy!

Cooking Equipment:

Baking sheet lined with parchment paper; Large bowl; Small bowl; Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Cauliflower, Quinoa, Arugula, Lemon Vinaigrette, Healthy Meal

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup cooked quinoa
2 cups arugula leaves, washed and dried For the Lemon Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
1/4 teaspoon sea salt

Cooking Instructions:

Preheat oven to 400°F (200°C).
Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, sea salt and black pepper. Toss to coat evenly.
Roast in preheated oven for 20 minutes or until golden brown and tender.
Meanwhile, prepare the lemon vinaigrette by whisking together all ingredients in a small bowl until combined. Set aside.
In a large bowl combine cooked quinoa and roasted cauliflower florets. Add arugula leaves and pour over the prepared lemon vinaigrette dressing. Toss to combine everything together evenly.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Nutrition:

Calories – 300; Fat – 12g; Carbohydrates – 34g; Protein – 11g; Fiber – 8g

This roasted cauliflower and quinoa arugula salad with lemon vinaigrette is a light and healthy meal that can be enjoyed any time of the day! It’s easy to make with just 10 minutes of preparation time and 25 minutes of cooking time! The combination of roasted cauliflower, quinoa, arugula leaves, extra virgin olive oil, freshly squeezed lemon juice, honey and sea salt makes this salad full of flavor! Enjoy!

Rating:

5

Did You Know?

Avgolemono, a Greek soup made with chicken broth, lemon juice, and eggs, is a traditional dish in Greek cuisine.