11 April, 2013

Roasted Asparagus and Cauliflower Quinoa Salad

Either you're going to love this or hate this, depending on how sophisticated thine tastebuds are. ;)

I love quinoa. It's delicious, healthy, economical (considering how far it goes - yeah, it's more expensive than rice, but what isn't?!), and versatile. I wanted to make something springy and light and of course, low in calories for dinner the other night. This hit the spot.

Roasted Asparagus and Cauliflower Quinoa Salad

  • Wash and chop 1/2 head of cabbage and 1/2 bunch of asparagus
  • Lay chopped vegetables across an oiled/foil lined cookie sheet; shake some flavor on top (I used lemon pepper) and roast until veggies are tender (about 15 minutes at 400 degrees)
  • Meanwhile, cook quinoa (bring 1/2 cup quinoa and 2 cups water to a vigorous boil, cover, simmer for about 15 minutes)
  • Chop up fresh spinach and cilantro
  • When quinoa and veggies are done, put them into a container and add chopped greens
  • Shake shake shake, shake shake shake (that container, that container...) 
  • And serve!

Super easy and so very tasty. 


  1. This looks really good! Thanks for the healthy recipe! :-)

  2. I want to try this... but it's going to have to wait, but I will soon :)


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