Roasted Carrot Cauliflower Salad
This roasted carrot cauliflower salad blends turmeric-spiced vegetables, quinoa, and a creamy tahini dressing, creating a vibrant, healthy quinoa salad recipe that's gluten-free, protein-rich, and irresistibly satisfying.
Ingredients
- 4 medium carrots cut lengthwise into 2-inch segments
- 2 cups small to medium cauliflower florets
- 1 tablespoon avocado or olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 3/4 cup quinoa
- 1 2/3 cups water
- 1/3 cup diced green onion
- 1/3 cup fresh cilantro
- 1/3 cup flat-leaf parsley
- 1/3 cup chopped Medjool dates or dried cherries
- 1/3 cup roasted, salted pistachios or roasted almonds
- 3/4 cup thawed frozen peas optional
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground turmeric
- Pinch of garlic powder
- Salt and pepper to taste
- 2-3 tablespoons warm water to thin
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the carrots and cauliflower with oil, spices, salt, and pepper. Spread evenly and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
- Rinse the quinoa to remove bitterness, then combine with water in a medium pot. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Turn off heat and let it steam for 5-10 minutes before fluffing with a fork.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder, salt, and pepper. Add warm water to reach a pourable consistency, then taste and adjust seasoning.
- In a large bowl, combine the cooked quinoa, roasted vegetables, herbs, dates, pistachios, and peas. Drizzle the dressing over the top and toss to coat evenly.