Roasted Cauliflower and Quinoa Cherry Tomato Salad with Dijon Vinaigrette

This roasted cauliflower and quinoa cherry tomato salad is an easy yet flavorful meal that can be enjoyed as a side dish or main course! It’s packed with protein, fiber, vitamins, minerals making it a nutritious and satisfying meal! Prep time is 10 minutes while cooking time is 25 minutes making this an easy weeknight dinner option! Enjoy!

Cooking Equipment:

Baking Sheet Parchment Paper Bowls Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Cauliflower, Quinoa, Cherry Tomato Salad, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cooked quinoa

1 cup cherry tomatoes, halved For the Dijon Vinaigrette:

2 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons dijon mustard

1 teaspoon honey

Cooking Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cauliflower florets on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, salt and pepper. Toss to coat evenly.

Roast in preheated oven for 20-25 minutes until golden brown and tender.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl whisk together all the ingredients for the vinaigrette until combined.

In a large bowl combine cooked quinoa, roasted cauliflower florets and cherry tomatoes. Drizzle with prepared vinaigrette and toss to combine everything together evenly. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 456 kcal; Protein – 13g; Fat – 18g; Carbohydrates – 57g; Fiber – 9g; Sodium – 535mg List of

Rating:

Did You Know?

Cannoli, an Italian dessert made with fried pastry dough filled with sweetened ricotta cheese, is a popular dessert in Mediterranean cuisine.