Roasted Cauliflower, Feta & Quinoa Salad Recipe With Lemon Dill Dressing by Jan Mostrom

It’s been a while since I’ve found a great new quinoa recipe. My family really enjoyed this roasted cauliflower, feta and quinoa salad recipe. The combination of fresh herbs, feta, lemon and roasted cauliflower made this grain salad so tasty, and the melding of flavors made it even better the next day. I especially loved how filling this easy salad was without leaving us with a heavy feeling. The cauliflower salad is so easy to toss together and is ready to eat in about 45 minutes.

To make this gluten-free roasted vegetable salad you will need fresh cauliflower, quinoa, olive oil, garlic powder, feta cheese (read about the health benefits of feta), fresh herbs and almonds or pine nuts. For the lemon dill salad dressing you will need lemons for juicing, red wine vinegar, honey, dried dill, fresh garlic and extra-virgin olive oil.

Serve this healthy grain and vegetable salad for lunch or as a vegetarian dinner. It's also delicious as a side dish with seafood, chicken, pork or beef.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 cup quinoa (uncooked)
• 1 large head cauliflower, cut into smaller florets
• 1 - 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 cup crumbled feta cheese
• 1/2 - 1 cup chopped fresh herbs (basil, parsley and chives, etc.)
• 1/3 cup almonds or pine nuts, toasted
• Lemon Dill Dressing

Helpful Products

• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Whisk
• Baking Sheet
• Spatula
• Mixing Bowl
• Parchment Paper
• Airtight Containers
• Pepper Grinder
• Mason Jar
• Salad Dressing Cruet
• Herb Scissors

Recipe Notes 

• Cook the almonds or pine nuts in a skillet on medium-high heat until they toasted. Be careful here as nuts burn quickly. Make sure to keep moving them every minute or so to avoid burning them.

• You could use any dressing on this salad that you like. 

• Store the salad in an airtight container in the fridge for up to five days.

Here's how to make it;

1. Cut the cauliflower into florets and place them on a parchment paper-lined baking sheet. Drizzle with olive oil, onion powder, salt and pepper. Give them a good toss and place into a preheated 425-degree F oven. Roast until the cauliflower is golden brown, about 30 to 40 minutes.
   
2. While the cauliflower bakes, cook the quinoa according to package directions.
   
3. Make the dressing by adding all the ingredients to a small bowl or jar. Shake or whisk well to combine.
   
4. Put all the salad ingredients into a bowl.
   
5. Toss with the salad dressing or serve it on the side.
   

Nutrition Facts Per Serving

Calories: 201

Total Fat: 9.9g

Saturated Fat: 2.1g

Cholesterol: 7mg

Sodium: 104mg

Total Carbohydrate: 22g

Dietary Fiber: 3.7g

Total Sugars: 1.3g

Protein: 7.5g

Vitamin D: 0mcg

Calcium: 91mg

Iron: 2mg

Potassium: 324mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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