Roasted Cauliflower and Quinoa Asparagus Salad with Lemon Vinaigrette

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This Roasted Cauliflower and Quinoa Asparagus Salad with Lemon Vinaigrette is a delicious and healthy meal that is easy to make. Roast the cauliflower and asparagus, cook the quinoa, and whisk together the lemon vinaigrette for a flavorful and nutritious meal.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Cauliflower, Quinoa, Asparagus, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 head of cauliflower, cut into florets

1 cup of quinoa

1 bunch of asparagus, trimmed and cut into 1

inch pieces

2 tablespoons of olive oil

Salt and pepper, to taste

2 tablespoons of lemon juice

2 tablespoons of olive oil

1 tablespoon of honey

1 clove of garlic, minced

Cooking Instructions:

Preheat oven to 400°F.

Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 20 minutes, stirring once halfway through.

Meanwhile, cook the quinoa according to package instructions.

Place the asparagus on a separate baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for 10 minutes.

In a small bowl, whisk together the lemon juice, olive oil, honey, and garlic.

In a large bowl, combine the roasted cauliflower, quinoa, and asparagus. Drizzle with the lemon vinaigrette and toss to combine.

Nutrition:

Calories: 437, Fat: 18g, Protein: 11g, Carbohydrates: 54g, Fiber: 8g

Rating:

Roasted Cauliflower and Quinoa Asparagus Salad with Lemon Vinaigrette

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