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Indian Cauliflower and Quinoa Salad

Photo: Travis Rathbone

Prep time 30 mins
Cook time 20 mins
Stand time 15 mins

Serves: 6


  • 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

Nutrition 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

How to Make It

  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.