Quinoa and Cauliflower Salad

It’s time to think ahead a few days and get ready for the 4th of July! Happy Birthday America! Baseball, hot dogs, apple pie and Chevrolets. A blast to the past into the 1970’s when that car commercial was so popular here in the States. I am bringing you up to speed on food for your BBQ and a great dish to take to a BBQ. Along with grilling hot dogs and hamburgers, which is traditional fare on the 4th, try serving this salad. It can be a main dish for the veggie fans and an awesome side dish. Your grill is already on, throw on peppers and mushrooms, make some quinoa, and steam some cauliflower the day before and you can pull off a show-stopping dish quickly. Here’s the inside secret…it’s vegan!

Quinoa and Cauliflower Salad

Serves 4-6

1 cup riced cauliflower 

Fresh or frozen riced cauliflower 

2 cups tri-color quinoa

1 red pepper roasted and diced

1 yellow pepper roasted and diced

1 cup chopped, grilled mushrooms

1/4 cup  toasted pignoli (pine nuts) 

1/4 cup golden raisins 

1/4 cup roasted garlic dressing 


Grill vegetables, prepare quinoa and steam cauliflower. Combine quinoa and cauliflower. When veggies are cool, chop and add to bowl. Make dressing* recipe to follow. Add 3/4 of dressing to bowl and toss. Garnish with pignoli and golden raisins, drizzle remaining dressing and serve. 

*This is best served room temperature.

Roasted Garlic Dressing

1 garlic head, top cut

Place in foil, drizzle with olive oil

Roast at 375 degrees for 25-30 minutes. Cool, squeeze cloves into a small processor.

Add the below items to processor. Process, then use in salad and save any excess. Double so you have more for another use.

1-2- tsp Dijon


olive oil

1/2 lemon juice

1-2 tsp honey

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