Quinoa Cauliflower Salad with Lemon Dressing
Ari
Golden brown roasted cauliflower rice with pine nuts and almonds makes the quinoa cauliflower salad wonderfully nutty and light. Add herbs like basil, tarragon and rocket.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course healthy recipes, salad recipes
Cuisine Mediterranean
Servings 4 Port.
Calories 312 kcal
Cooking pot*
Sieve*
Mixer*
Pan*
For the salad: 1-2 radicchio 1 cauliflower 100 G white quinoa* golden 50 G almonds* in sticks or roughly chopped 50 G pine nuts* 5 tbsp. native olive oil* 1 Red onion 1 clove of garlic 50 G arugula 1 small Bunch of fresh basil 1 small bunch of tarragon 50 G Cranberry* dried 2 tbsp. lemon juice zest of half a lemon kosher salt* Pepper* from the mill
Prepare quinoa according to package directions and allow to cool.
Wash the cauliflower, drain well and cut into small florets. Cut the stalk into small cubes.
Carefully chop the cauliflower florets in a blender with the pulse function. Also chop up the stalk separately in the blender with the pulse function.
In a large skillet, add 3 tablespoons olive oil and toast the cauliflower rice until golden brown, about 10 minutes. If it tastes nutty, it's done.
Roast the almonds and pine nuts in 1 tablespoon of olive oil until golden brown and leave to cool on paper towels.
Wash the herbs and pluck the leaves from the stems. Don't chop too finely.
Roughly chop the dried cherries with a knife.
Separate the radicchio leaves from the stalk and wash them in lukewarm water (this will make the radicchio less bitter).
Mix cauliflower with quinoa and all other ingredients. Season with salt, pepper and lemon.
Arrange the radicchio on plates or platter and serve the cauliflower rice salad on top.
Serving: 1 Port. Calories: 312 kcal Carbohydrates: 34 g Protein: 12 g Fat: 9 g
Keyword cauliflower rice, healthy salads, low carb, nut, Quinoa salad, salad, vegan, vegetarian