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There’s one trick to taking quinoa from bland to edible. It’s cooked in bone broth. Rich, flavorful, and deeply satisfying. Plus, because it boosts protein, this salad will actually keep you feeling full.
This Quinoa and Cauliflower Salad is a big hit in my kitchen. It’s more than the sum of its parts: quinoa, roasted cauliflower, and a few grocery store staples that somehow become irresistible. When you toss everything together with a citrus and honey vinaigrette, crunchy cashews, sweet raisins, and a handful of parsley, you’ve got the perfect mix that’s bright, fresh, and cozy.
I love making a big batch at the beginning of the week. This is one of those dishes that tastes even better if you let it sit in the fridge overnight. The flavor deepens, the raisins stay juicy, and they’re delicious cold or warm. Serve with hot honey salmon, roasted chicken, or creamy hummus and a simple arugula salad for an easy weeknight dinner. Each bite has a balance of sweetness, flavor, and crunch, making it as nutritious as it is beautiful.
Why does eating this make me feel better?
Each ingredient has its own weight. Here’s why this salad is not only delicious, but also nutritious.
- Quinoa: Complete plant-based protein containing all 9 essential amino acids. Rich in dietary fiber, it keeps you full and supports digestion.
- Bone broth: It’s rich in collagen, minerals, and amino acids that support joint and gut health while giving quinoa a deep flavor.
- cauliflower: Rich in antioxidants and vitamin C, it is the unsung hero of glowing skin and strong immunity.
- parsley: More than just a side dish, it’s packed with vitamin K, folate, and iron for energy and bone health.
- Cashew nuts: It adds a satisfying crunch and healthy fats to help stabilize blood sugar levels.
- Raisins: Naturally sweet with added potassium and iron for an energy boost.
- Citrus honey vinaigrette: The lemon brightens everything up, and the honey provides antioxidants and just enough sweetness to balance the flavor.
How to perfectly roast cauliflower
Magic happens when you roast cauliflower. Toss the florets with a little olive oil, a pinch of kosher salt, and some black pepper. Spread on a baking sheet and roast at 400°F for 20 to 25 minutes, until the edges are golden brown and slightly caramelized. result? Tender, nutty, and slightly sweet, it adds warmth and depth to every forkful bite.
How to provide
This is the type of food that will leave you feeling nourished, balanced, and a little more grounded. Exactly what I’m looking for at this time of year.
Pro tip: Once the quinoa is cooked, add the raisins, stir, cover the pot, and steam for 5 minutes. It puffs up beautifully and has a subtle sweetness with every bite.
explanation
This nutritious quinoa salad with roasted cauliflower, cashews, and citrus-honey vinaigrette is packed with protein, flavor, and feel-good ingredients.
- 1/2 cup cooked quinoa
- 1 cup bone broth
- 1/4 cup raisins
- 1/2 head of cauliflower, chopped into small pieces
- 1/4 cup roasted cashew nuts, coarsely chopped
- 1 cup parsley, coarsely chopped
- Kosher salt and freshly ground black pepper
For Honey Citrus Vinaigrette:
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lemon juice
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2 tablespoons olive oil
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Squeeze plenty of honey
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1 tablespoon Dijon mustard
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1 clove of minced garlic
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Kosher salt and freshly ground black pepper (to taste)
- Cook quinoa according to package directions, substituting water for bone broth.
- Meanwhile, make the vinaigrette by mixing all the ingredients.
- Once cooked, turn off the heat, add the raisins, cover, and steam in the pot for about 5 minutes. (This will make it plump and juicy.)
- Add the chopped cauliflower, cashews, and parsley to a serving bowl, then add the cooked quinoa. Pour over the vinaigrette and mix everything together.
- I like to serve this with hummus, grilled chicken, salmon, or your protein of choice, and a simple arugula salad for a satisfying and healthy dinner.
Source: Camille Styles – camillestyles.com
