Roasted Cauliflower Quinoa Salad

Prep Time: 20 min Cook Time: 30 min
Servings: 4 Skill Level: easy

Here’s a laid-back grain salad that works well as a one-bowl meal or side dish. Tender quinoa soaks up a simple lemon dressing, while sweet roasted cauliflower and cherry tomatoes play off nutty toasted almonds and briny kalamata olives. Feel free to add chickpeas or crumbles of vegan or regular feta if you like!


Roasted Cauliflower & Tomatoes:

  • 1 medium-sized head cauliflower (6 cups florets)
  • 3 tablespoons olive oil, divided use
  • Fine or kosher salt, as needed
  • freshly ground black pepper
  • 1 pint basket cherry tomatoes
  • 2 teaspoons balsamic vinegar



  • 1 cup uncooked white quinoa
  • ½ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh dill
  • ¾ cup toasted sliced almonds
  • 1 jar Pearls Specialties Pitted Kalamata Greek Olives, drained



  • 1 large garlic clove, peeled and put through a press or minced
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh, strained lemon juice

Cooking Instructions

  1. Cook the quinoa by placing the uncooked quinoa in a large saucepan. Fill the pot most of the way with water and add 1 teaspoon salt. Bring the pot to a boil, and boil the quinoa until it’s tender, 5-10 minutes. Drain through a fine mesh strainer, transfer to a large, heatproof bowl, and let cool to room temperature, 30-60 minutes.
  2. Meanwhile, roast the veggies. Position racks in the upper and lower thirds of the oven and preheat to 425ºF. Line one large and one smaller baking sheet with parchment paper.
  3. Place the cauliflower on the larger baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with ¼ teaspoon salt and a few turns of black pepper. Toss to combine. Roast the cauliflower until it’s tender and golden, turning the slices once or twice, 20-30 minutes. Let cool slightly.
  4. Place the cherry tomatoes on the smaller baking sheet and drizzle with 1 tablespoon of the olive oil, the balsamic vinegar, and a big pinch of salt. Roast the tomatoes until they’re golden and collapsing in places, 10-15 minutes, shaking the pan once or twice. Let cool slightly.
  5. Make the dressing by whisking together the garlic, lemon juice, 3 tablespoons olive oil, and a big pinch of salt in a small bowl.
  6. Add the roasted cauliflower to the cooked and cooled quinoa along with the olives and herbs, pour the dressing over, and toss to combine. Fold in the roasted tomatoes and toasted almonds adding more salt or lemon if you like.
  7. Serve at room temperature, or chill for up to 2 days and serve cold.

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