Indian Cauliflower and Quinoa Salad

Indian Cauliflower and Quinoa SaladRecipe

Photo: Travis Rathbone

Serves: 6


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2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 tsp. curry powder
3/4 teaspoon ground cumin
2 cloves garlic, minced
Salt and pepper
1 head cauliflower (about 2 lb.), trimmed and cut into small florets
1 cup quinoa, rinsed
1/2 cup plain whole-milk yogurt
3 cups baby spinach
1 cup red grapes, halved
1/2 cup cashews, toasted


Prep: 30 Minutes
Cook: 20 Minutes
Stand: 15 Minutes

1. Place a rack in middle of oven; preheat to 450ºF. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes. Transfer to a rack to cool slightly.

2. Bring 2 cups water to a boil. Add quinoa; return to a boil. Cover, reduce heat to medium-low and simmer until liquid has absorbed, 15 to 20 minutes. (Tilt pan to check; don't stir quinoa.) Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork, transfer to a bowl and let cool.

3. In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl, mix quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.

Created date

February 2015

Nutritional Information

Calories 328
Fat 13 g
Satfat 3 g
Protein 13 g
Carbohydrate 45 g
Fiber 9 g
Cholesterol 3 mg
Iron 4 mg
Sodium 312 mg
Calcium 129 mg