Roasted Cauliflower and Quinoa Cherry Tomato Salad with Lemon Vinaigrette

[ ]

This delicious roasted cauliflower and quinoa cherry tomato salad is tossed in a zesty lemon vinaigrette for a light and flavorful meal that’s full of healthy vegetables! It’s easy to make in just 35 minutes with simple ingredients like cauliflower florets, quinoa, cherry tomatoes, lemon juice, extra virgin olive oil and honey!

Cooking Equipment:

Baking sheet; parchment paper; large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Cauliflower, Quinoa, Cherry Tomato Salad, Lemon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 head of cauliflower, cut into florets

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cooked quinoa

1 cup cherry tomatoes, halved

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/4 teaspoon salt

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 salt and pepper. Toss to coat evenly. Bake for 20 minutes or until golden brown and tender.

In a large bowl, combine the cooked quinoa, cherry tomatoes, roasted cauliflower florets, lemon juice, extra virgin olive oil, honey and salt. Toss to combine all ingredients evenly.

Serve warm or cold as desired. Enjoy!

Nutrition:

Calories: 250; Fat: 9g; Carbohydrates: 34g; Protein: 8g; Fiber: 6g; Sodium: 250mg

Rating:

Did You Know?

Mousakka, a dish made with eggplant, tomato sauce, and meat, is a traditional dish in Turkish cuisine.