"This is a delicious and warming salad that is easy to make and can be kept in the fridge for a few day."
Quinoa, Lentil and Cauliflower Salad
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
For the Salad
ingredients
- 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
Method
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
ingredients
- 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.