Quinoa Salad with Cauliflower, Carrots, and Pepitas

Bring some color into your lunch hour with this quinoa salad that bursts with vegetable flavor
Contributor
Aurélie Jouan

Quinoa Salad with Cauliflower, Carrots, and Pepitas

Red quinoa, orange carrots, green pepitas, and yellow parsnips bring a burst of color to your meal for lunchtime fun. Between the quinoa and the chickpeas, this vegetarian salad provides plenty of protein, and the roasted root vegetables make for an intensely flavored dish. Try making a batch on Sunday afternoon — you'll have an easy take-to-work lunch for the next few days. 

6
Servings
210
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Head cauliflower (about 3 pounds), chopped into florets
  • 1 Pound carrots, sliced about 3/4 inch thick
  • 1 Parsnips, sliced about 3/4 inch thick
  • 1 1/2 Tablespoon ground cumin
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 Cup pepitas (shelled pumpkin seeds)
  • 1 Cup red quinoa, rinsed and picked through
  • 1 Lemon, for zest and juice
  • 1 15-ounce can chickpeas, drained and rinsed
  • Salt and pepper

Directions

Preheat oven to 450 degrees F.

In a large bowl, toss cauliflower, carrots, and parsnips with 2 tablespoons olive oil, cumin, and salt and pepper. On two rimmed baking sheets, spread the vegetables. Roast until slightly browned, 25—30 minutes, rotating sheets and tossing halfway through.

Meanwhile, in a saucepan, cook quinoa according to directions on box.

In a small bowl, whisk together lemon zest, lemon juice, remaining tablespoon olive oil, and salt and pepper.

In a pan, toast pumpkin seeds over low heat for about five minutes, being careful not to burn.

In a large bowl, mix together roasted vegetables, quinoa, chickpeas, and pumpkin seeds. Pour lemon dressing over the salad and stir to combine.

Nutritional Facts

Total Fat
13g
19%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
9mg
3%
Carbohydrate, by difference
17g
13%
Protein
7g
15%
Vitamin A, RAE
552µg
79%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
29mg
3%
Choline, total
13mg
3%
Fiber, total dietary
5g
20%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
57mg
18%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
3µg
5%
Sodium, Na
60mg
4%
Water
98g
4%
Zinc, Zn
3mg
38%

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.