Cauliflower Quinoa Salad
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.
Ingredients
- 1 cup quinoa rinsed
- 1 large carrot peeled and grated
- 1 medium bell red pepper seeded and diced 1/4"
- 1/3 medium red onion about 1/2 cup
- 1 1/2 cus no-salt chickpeas drained and rinsed
- 1 1/2 cups raw cauliflower diced 1/4"
- 1 1/2 cups raw broccoli diced 1/4"
- 1/2 cup parsley diced
Dressing:
- 3 tablespoons lemon juice
- 3 tablespoons apple cider vinegar
- 2 tablespoon dijon mustard
- 2 teaspoon low-sodium tamari
- freshly ground black pepper to taste
Instructions
- Add rinsed quinoa and 2 cups water to a saucepan over medium-high heat. Heat to boiling, lower to a simmer, cover and cook for 15 minutes or until the water has evaporated. Add to a large bowl to cool why preparing the rest of the ingredients.
- Once cooled add the carrot, bell pepper, red onion, chickpeas, cauliflower, broccoli, and parsley to the bowl with the quinoa and stir to combine.
- Add the dressing ingredients to a small bowl and whisk. Pour 1/2 of the dressing over the salad and mix well. Taste and check to see if you want to use the whole recipe
- Refrigerate leftovers in an airtight container for 3-4 days.