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Fall Cauliflower Quinoa Salad with Raisins


  • Author: Whitney Carlson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 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)

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.
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