Roasted Cauliflower and Quinoa Salad

For week 2 of my Vegetarian Challenge, I knew that I wanted a “refrigerator salad.” By that I mean a salad that I can prepare in the beginning of the week and will hold up well in the refrigerator for several days. Building the salad on a base of cooked grains, using sturdy vegetables, and roasting the vegetables to remove some of their moisture helps this Roasted Cauliflower and Quinoa Salad stay fresh like the day you made it, well into the week. While I haven’t tried freezing this salad yet, I’m going to test it today because this definitely made more than one person can probably eat within a week.

This recipe was inspired by two of my favorite recipes, Yellow Jasmine Rice and my classic Roasted Cauliflower Salad, so if you’re a fan of either of those, you’re going to love this one as well. I didn’t make a dressing for this salad, because there was already so much flavor going and it was moist enough for my liking, but if you want to try a dressing, I would suggest either the Lemon Turmeric Dressing from my Autumn Quinoa Salad, or the Lemon Tahini Dressing from my other Roasted Cauliflower Salad.

Roasted Cauliflower and Quinoa Salad

A bowl full of Roasted Cauliflower and Quinoa Salad on a teal napkin.

Substitutions

You have several options with this salad. If you want to cut costs even more, you can substitute couscous for the quinoa. Just make sure to use proper amount of liquid, as suggested by the cooking instructions on the package of couscous. Raisins make a great substitution for the dried cranberries, and you can probably use a handful or two of kale, chopped very fine, in place of the parsley. I sometimes have success with spinach holding up in salads like this, so long as the other ingredients are significantly cooled before combining with the spinach.

Roasted Cauliflower and Quinoa Salad

This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown bagging your lunch. 

  • 1 head cauliflower ($3.49)
  • 1 small red onion ($0.28)
  • 2 Tbsp olive oil ($0.32)
  • pinch salt and pepper ($0.05)
  • 2 Tbsp butter ($0.12)
  • 2 cloves garlic, minced ($0.08)
  • 1 tsp turmeric ($0.10)
  • 1/2 tsp cumin ($0.05)
  • 1/8 tsp cinnamon ($0.02)
  • 2 cups quinoa ($2.39)
  • 1/3 cup dried cranberries ($0.29)
  • 3 cups vegetable broth* ($0.39)
  • 1/4 cup sliced almonds ($0.44)
  • 1 cup chopped parsley ($0.45)
  1. Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.

  2. Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned.

  3. Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute.

  4. Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place.

  5. After simmering over low for 20 minutes, the quinoa should have absorbed all of the broth. Remove the lid and fluff the quinoa. Add the sliced almonds and stir to combine. Allow the quinoa to cool slightly.

  6. Transfer the cooked quinoa and roasted cauliflower and red onion to a large bowl. Add the chopped parsley and stir until everything is combined. Serve immediately, or refrigerate until ready to eat (can be eaten warm or cold). 

*I use Better Than Bouillon base to make my broth.

Front view of the bowl of Roasted Cauliflower and Quinoa Salad

Step by Step Photos

Raw Cauliflower and Red Onion

Begin by preheating the oven to 400ºF. Chop one head of cauliflower into florets and slice one small onion into 1/4-inch strips. Place both of them in a bowl and add 2 Tbsp olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.

Cauliflower and Red Onion Ready to Roast

Spread the cauliflower and onion out onto a large baking sheet. Transfer them to the oven and roast for 20 minutes, then stir, and return them to the oven.

Roasted Cauliflower and Red Onion

Roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower florets are browned.

Butter and Spices in Pot

While the cauliflower is roasting, begin the quinoa. Rinse 2 cups of quinoa in a wire mesh sieve. Add 2 Tbsp butter, 2 cloves of minced garlic, 1 tsp turmeric, 1/2 tsp cumin, and 1/8 tsp cinnamon to a medium sauce pot. Stir and cook the spices in the butter over medium heat for about one minute.

Rinsed Quinoa and Dried Cranberries in Pot

Add the rinsed quinoa to the pot, along with 1/3 cup dried cranberries. We’ll cook the cranberries with the quinoa so they can plump up in the hot liquid.

Add Vegetable Broth to Quinoa

Finally, add 3 cups vegetable broth to the pot and give everything a brief stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 20 minutes (with the lid on).

Cooked Quinoa and Cranberries Add Almonds

After 20 minutes, all of the broth should have been absorbed. Fluff the quinoa, add 1/4 cup sliced almonds, and stir to combine. Let the quinoa cool slightly.

Combine Quinoa Cauliflower and Parsley

Add the cooked quinoa to a large bowl along with the roasted cauliflower and red onion, and 1 cup chopped parsley.

Mixed Cauliflower and Quinoa Salad

Stir everything to combine, then it’s ready to serve! You can serve this salad warm, or refrigerate it for later and serve cold.

A bowl of Roasted Cauliflower and Quinoa Salad on a teal napkin.

Crunchy, earthy, and a little sweet, this Roasted Cauliflower and Quinoa Salad will fill you up and keep you full!

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Vegetable Breakfast Scrambles

Many of my day to day meals are just a hodgepodge of random ingredients that I find in my fridge all thrown into a bowl or a wrap. While I don’t really consider these “recipes,” they might spark some inspiration for some of you, so it can’t hurt to post them, right? These Vegetable Breakfast Scrambles are one of my favorite quick breakfast bowls (they take less than 10 minutes), and a lot of people have been asking about them since I showed them in my Instagram stories for the Vegetarian Challenge. I’ve shown my current combo below, but I’ll also list some other ingredients that I sometimes throw into the mix!

Vegetable Breakfast Scrambles

A big bowl of Vegetable Breakfast Scrambles with fork.

Other Bowl Options:

You can really add anything you like to these bowls, but here are some other things I’ve added in the past:

  • mixed baby greens
  • radishes
  • broccoli (chopped fine)
  • cheese (shredded cheddar or feta are nice)
  • sriracha
  • chipotle ranch
  • roasted vegetables
  • green onion
  • cilantro
  • black beans

Vegetable Breakfast Scrambles

These Vegetable Breakfast Scrambles are a savory breakfast lover’s dream. Fast, flavorful, full of healthy vegetables, and fully customizable. 

  • 1/2 Tbsp butter ($0.03)
  • 1/2 bell pepper, diced ($0.25)
  • 2 cups spinach ($0.50)
  • 2 large eggs ($0.50)
  • seasoning of choice* ($0.05)
  • 6 grape tomatoes, sliced in half ($0.34)
  • 1/4 avocado, sliced ($0.13)
  • 1/4 cup hummus ($0.37)
  • pinch salt and pepper ($0.02)
  1. Add the butter to a large non-stick skillet and heat over medium. Once melted, add the diced bell pepper and sauté for 1-2 minutes. Add the spinach and sauté just until wilted (about one minute).

  2. Push the vegetable to the sides and crack the eggs in the center. Add the seasoning of your choice. Keeping the skillet over medium heat, begin to scramble the eggs, mixing them with the vegetables. When the eggs are mostly set, remove the skillet from the heat.

  3. Add the cooked eggs and vegetables to a bowl and top with sliced tomatoes, avocado, hummus, and a pinch of salt and pepper. Serve immediately.

*I used Trader Joe’s Onion Salt seasoning this time, but I’ve used several others in the past, like Cajun seasoning, Jerk seasoning, “Everything But the Bagel” seasoning, or just all-purpose seasoning salt.

A forkful of Vegetable Breakfast Scrambles close up

Step by Step Photos

Sautéed Bell Pepper and Spinach

Start by adding 1/2 Tbsp butter to a large non-stick skillet (I’m using a ceramic Greenpan brand skillet here) and placing over medium heat. Once melted, add 1/2 of a bell pepper (diced) and sauté for just a minute or two. Next, add two cups (about two handfuls) of fresh spinach and sauté just until wilted (about one more minute). 

Add Eggs and Seasoning to the skillet

Push the vegetables to the sides and crack the eggs in the center. Season the eggs and vegetables with a seasoning blend of your choice (I used Onion Salt today, but there are more ideas for seasoning blends in the recipe notes above). 

Scrambled Eggs with Vegetables

Continue to cook over medium heat as you begin to scramble the eggs and mix them with the vegetables. Scramble just until the eggs are set, then remove from the heat.

Finished Vegetable Breakfast Scrambles

Transfer the vegetable egg scramble to a bowl and top with 6 sliced grape tomatoes, 1/4 cup hummus, 1/4 of an avocado (sliced), and a pinch of salt and pepper. Done! And sooooo tasty!

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