Eating cruciferous vegetables is a good habit to get into and an easy way to do that is with this tasty Cauliflower Quinoa Salad made with cauliflower and broccoli. Cruciferous vegetables are known to have powerful anti-cancer effects and not only include broccoli and cauliflower but also greens such as bok choy and kale.
This salad also has vitamin C-rich red bell peppers, shredded carrot, and parsley and is blended with a lemon vinaigrette made with lemon juice, apple cider vinegar, maple syrup, dijon mustard, and a little low-sodium tamari.
If you already have leftover quinoa it’s quick and easy to pull together. Quinoa is a great grain (technically a pseudo-grain) to batch cook. For example, I made quinoa for Stuffed Acorn Squash and used the leftovers to make this salad.
Otherwise, you’ll want to let the freshly cooked quinoa cool down in the refrigerator before mixing in the rest of the ingredients. The salad is best served cold.
If you don’t have these particular vegetables, feel free to mix it up with different vegetables. Cucumber is a good addition or roasted red peppers. You can also sub the chickpeas with a different bean such as red kidney beans.
This Cauliflower Quinoa Salad is delicious for lunch or for a side dish and is a great way to protein from the chickpeas and quinoa. It’s also gluten-free and can be stored in the refrigerator for 3-4 days.
If you’d like more quinoa, check out some of my other recipes:
- Quinoa Salad with Mango Dressing
- Quinoa Salad with Spinach
- Quinoa Salad with Spicy Peanut Dressing
- Mushroom Quinoa Pilaf
- Barley Bean Salad with Cauliflower Rice
I’d love to hear your feedback in the comments below for this Cauliflower Quinoa Salad! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking