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There is one trick that takes quinoa from bland to fancy – cooking it: cooked in bone broth. WISH WILD HOW FLATION Can Be Rich-Rich Cheile, Sanory, and Deeply Satisfying. Plus, it’s protein packed so this salad actually keeps you full.
This quinoa and cauliflower salad is a slileer hit in my kitchen. It’s more than the sum of its parts – just quinoa, roasted cauliflower, and a few pantry staples that somehow turn into something you can’t stop eating. Toss it all with a citrus-honey vinaigrette, toasted cashews, raisins, and a few parsley, and you’ve got that perfect mix of bright, fresh, and comforting.
I like to make a big batch at the beginning of the week. It’s one of those dishes that tastes better after sitting in the fridge overnight – the flavor is deeper, the grapes stay moist, and it’s as cold as it is warm. For a light dinner, serve with Hot Honey Salmon, boiled chicken, or a scoop of creamy hummus, and a simple Arugula salad. Each bite moves the balance of Sweet, Savory, and Crunchy.
Why you will feel good after eating this
Each ingredient pulls its weight – Here’s what makes this salad as delicious as it is delicious:
- Quinoa: Plant-based proteins are complete with all the essential amino acids. High in fiber to keep you full and support digestion.
- Bone broth: It is rich in collagen, minerals, and amino acids that support health combined with gugona while quinoa has a deep, heavy flavor.
- Cauliflower: Packed with antioxidants and vitamin C, it’s the ultimate champion for glowing skin and a strong immune system.
- Parsley: Plus Hurnish – Loaded with Vitamin K, shea butter and iron for strength and bone health.
- Cashews: Add a satisfying crunch and healthy fats to keep blood sugar stable.
- Dried Fruits: A natural touch of sugar and potassium and iron to boost energy.
- Citrus-Honey Vinaigrette: Lemon spice it all up while honey provides antioxidants and just enough sweetness to balance the taste.
How to add cauliflower completely
Roasting the cauliflower is where the magic happens. Toss the florets with a drizzle of olive oil, a pinch of kosher salt, and a crack of black pepper. Spread them on a baking sheet and bake at 400 ° F for 20-25 minutes, until the edges are golden and slightly caramelized. The result? A tender, nudty, slight bite that adds warmth and depth to every forkful.
How to work for it
This is the kind of food that makes you feel nourished, balanced, and slightly supported – exactly what I’m looking for this time of year.
Pro tip: After cooking your quinoa, stir in the raisins, cover the pot, and let it steam for five minutes. They will rise nicely and add that little burst of bite to it all.
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This nutritious quinoa salad with roasted cauliflower, cashews, and a citrus-honey vinaigrette is packed with protein, flavor, and healthy ingredients.
- 1/2 cup Cooked Quinoa
- 1 cup Bone broth
- 1/4 cup dried
- 1/2 head cauliflower, cut into small pieces
- 1/4 cup Cashews are roasted, chopped
- 1 cup Parsley, chopped
- kosher salt and freshly ground black pepper
For the honey-citrus vinaigrette:
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lemon juice
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2 tablespoons of olive oil
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a significant decrease in honey
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1 tablespoon dijon mustard
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1 Cloilic Clove
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kosher salt & freshly ground black pepper, to taste
- Cook the quinoa according to the package directions, alternating the bone broth with water.
- Meanwhile, make the vinaigrette by whisking all the ingredients together.
- When cooked, turn off the heat, throw in the raisins, and cover to let them steam inside the pot for 5 minutes. (This makes them rise and become juicy.)
- In a serving bowl, add the chopped cauliflower, cashews, and parsley, then add the cooked quinoa. Drizzle over the vinaigrette, then toss it all together.
- I like to serve this with some hummus, grilled chicken, salmon, or your protein of choice, and a simple arugula salad for a satisfying and healthy meal.