Quinoa, Lentil and Cauliflower Salad
"This is a delicious and warming salad that is easy to make and can be kept in the fridge for a few day."
-- @marinadwright


Prep time 10mins
Cook time 20mins
Serves or Makes: 4


For the Salad

  • 2 cups lentils,
  • 1 cup quinoa,
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons turmeric
  • pinch salt
  • 4 cups arugula

To Make the Salad


  • Step 1

    In a small saucepan over medium heat, bring enough water to cover lentils to a simmer, add a pinch of salt and cook lentils until tender, 15 minutes. In a small saucepan, bring quinoa and 2 cups of water to a simmer, cooking until tender and all liquid is absorbed, 15 minutes.

  • Step 2

    Preheat oven to 350ºF. Toss the cauliflower with olive oil, turmeric and salt and spread out on a lined baking sheet. Roast until deeply browned, about 20 minutes.

  • Step 3

    In a large bowl, toss together roasted cauliflower, arugula, quinoa, lentils and dressing.

For the Dressing

  • 1/ 4 cup tahini
  • 1/ 4 cup lemon juice
  • 2 teaspoons maple syrup
  • pinch salt

To Make the Dressing


  • Step 1

    Combine tahini, lemon juice, 1/4 cup water, maple syrup and salt in a jar with a lid, close and shake well until the mixture is emulsified, 1-2 minutes. Toss with the salad.