Fall Cauliflower Quinoa Salad with Raisins

FALL CAULIFLOWER QUINOA SALAD WITH RAISINS

My newest and favorite ingredient to cook with is quinoa. Ever since we’ve started going meatless at least one meal a week I’ve been experimenting with different ways to cook and flavor quinoa because I’m not a fan of plain quinoa!

For this dish, I wanted to incorporate a little bit of “fall” so that you can easily make this as a side dish for your holiday party or just as one of your normal meal prep items.

You will notice cauliflower listed because it’s a great way to sneak in extra vegetables but feel free to leave it out if you don’t have it. No, you can’t taste it!

I used raisins for this recipe because it’s hard to find cranberries without added sugar but you can use cranberries or even grapes. Make this recipe your own by garnishing with walnuts or pecans.

Don’t let the list of ingredients fool you, this takes less than 20 minutes to make and then all you have to do is let it chill in the refrigerator and you are good to go!

This was originally a sponsored post by College Inn Broth, published on November 22, 2015.

GREAT SALAD RECIPES

• Clean Eating Chicken Salad
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• Grape Salad Recipe
• Three Bean Salad
• Healthy Egg Salad
• Healthy Broccoli Salad with Bacon

Fall Cauliflower Quinoa Salad with Raisins

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• Author: Whitney Carlson
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Ingredients

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• 1 cup dry quinoa (cook using 2 cups organic chicken broth or water)
• 1 head of cauliflower, chopped in food processor
• 1 cup green onions, chopped
• 1/4 cup parsley, chopped
• 1 cup organic kale, chopped
• 2 tsp coriander
• 1 tsp black pepper
• 1/4 tsp sea salt
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• juice of 1 lemon
• 1/3 cup raisins, whisked with olive oil to prevent sticking
• sweetener of your choice (optional)

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Instructions

1. Cook quinoa on the stovetop using directions listed on the package: Cook 1 cup of dry quinoa with 2 cups of College Inn broth. Bring quinoa and broth to a boil. Once boiling, turn to low and cover. Let cook for 10-15 minutes. Once finished fluff with a fork.
2. While quinoa is cooking wash and chop the vegetables to save time. For the cauliflower, wash and chop into small florets. Place in a food processor to finely chop. Once finished place in microwave-safe bowl and cover with saran-type wrap. Microwave for 3-4 minutes.
3. Once quinoa has cooled add vegetables and remaining ingredients. Mix until combined.
4. Let salad chill in refrigerator and serve cold.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Cuisine: American