Roasted Cauliflower Saffron Quinoa Salad

Quinoa salad made with roasted cauliflower, garlic, and saffron in a light balsamic vinaigrette is deliciously light and flavorful. 

I first shared this recipe in 2012 when I purchased quinoa for the first time to make some new recipes. While I was experimenting, my family definitely decided that they preferred eating quinoa cold in salads versus as a hot  side dish.

That's how I came up with this Roasted Cauliflower Saffron Quinoa Salad. 

How do you make Roasted Cauliflower Saffron Quinoa Salad?

Since quinoa is generally bland in color I wanted to add some vibrant colors. For this recipe you'll need cauliflower, garlic, saffron powder, EVOO, quinoa, and tomatoes. 

Start by cutting down the cauliflower into florets, rinse under cold water; then add to a bowl. Add the garlic, saffron and oil; mix well.

Place cauliflower on a baking sheet and bake at 425 degrees F for 15 minutes; remove and let cool. Add quinoa, tomatoes and cooled cauliflower mixture to a bowl. 

How do you make the vinaigrette?

Now it's time to prepare the vinaigrette. You'll need fresh basil, lemon, EVOO, balsamic vinegar, Kosher salt and black pepper.

Add all ingredients to a bowl and whisk. Finally add the prepared vinaigrette to the quinoa, mix well; then refrigerate until ready to serve. 

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Roasted Cauliflower Saffron Quinoa Salad

Carrie's Experimental Kitchen

Quinoa salad made with roasted cauliflower, garlic, and saffron in a light balsamic vinaigrette is deliciously light and flavorful. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Salads

Cuisine American

Servings 8

Ingredients

  

1x2x3x

For the Quinoa Salad

• 1 head cauliflower
• 2 cloves garlic, minced
• ½ teaspoon saffron powder (or a pinch of threads)
• 2 tablespoons Extra Virgin Olive Oil
• 1 cup quinoa (cooked according to package directions)
• 1 cup diced tomatoes
• Prepared Vinaigrette

For the Vinaigrette

• 1 tablespoon chopped fresh basil
• 1 lemon, zest and juice
• 5 tablespoons Extra Virgin Olive Oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

Instructions

 

For the Quinoa Salad

• Preheat oven to 425 degrees F.
• Prepare the quinoa according to package directions and allow to cool.
• Cut down the cauliflower into florets, rinse under cold water; then add to a bowl. Add the garlic, saffron and oil; mix well. Place cauliflower on a baking sheet and roast for 15 minutes until soft; then remove and allow to cool.
• Add quinoa, tomatoes and cauliflower mixture to a bowl; then add the prepared dressing. Mix well.

For the Vinaigrette

• Add all ingredients together in a bowl and whisk together. 

Keyword quinoa

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