Quinoa salad with zucchini and cauliflower

Food and nutrition



Published on 21 June 2019



½ head of cauliflower

1 red onion

1 zucchini

625 mL (2½ cups) white mushrooms

15 mL (1 tbsp.) olive oil

80 mL (⅓ cup) white quinoa

180 mL (¾ cup) water

250 mL (1 cup) fresh parsley

375 mL (1½ cups) baby spinach

15 mL (1 tbsp) sultana raisins

22.5 mL (1½ tbsp) sliced almonds

½ lemon (zest and juice)

15 mL (1 tbsp.) cilantro pesto

Salt and pepper to taste

Nutritional Values

Total lipids:13
Total carbohydrates:49



  • Preheat oven to 200 °C (400 °F).
  • Chop the cauliflower into small florets, slice the red onion and zucchini, and cut the mushrooms in half. Spread out the cauliflower, onions and mushrooms on a parchment-lined baking sheet. Drizzle with half the olive oil, season with salt and pepper. Bake for 25 minutes; add zucchini 10 minutes before the end of cooking time.
  • Meanwhile, in a small pot, heat the quinoa in the remaining oil for 2 minutes. Add water, bring to a boil, reduce heat to low and cook for 12 to 15 minutes or until all the water is absorbed. Remove from heat and allow to cool.
  • In a large salad bowl, combine parsley leaves, spinach, cooked and cooled quinoa, roasted vegetables, raisins and almonds. Add lemon zest and juice, and cilantro pesto. Mix well and serve.

Variation: substitute quinoa with brown rice. For added protein, add 250 mL (1 cup) rinsed and drained chickpeas (for 2 people).