Red Quinoa Salad with Cauliflower and Walnuts

By tinathorn

7 servings, 1 serving contains:
Calories (kcal) 210
Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 0
Carbohydrates (g) 12
Dietary Fiber (g) 12
Total Sugars (g) 2
Protein (g) 1
Sodium (mg) 220
Red quinoa has a slightly toastier flavor than its blond counterpart. If you can’t find it, regular white quinoa works just as well in this nutty (and protein packed!) winter salad.

Ingredients

• 1/2 cup red or white quinoa
• 1/2 head of cauliflower, coarsely grated
• 1/2 cup finely chopped parsley plus some picked leaves for garnish
• 1/2 cup roughly chopped pitted kalamata olives
• 1/3 cup olive oil
• 1/3 cup toasted chopped walnuts
• 2 tablespoons lemon juice, plus more
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Bring a large pot of salted water to a boil. Add quinoa and simmer until fully cooked, about 15 minutes. Drain and return quinoa to pot. Cover with a lid and let it sit for 5 additional minutes. Fluff with a fork and transfer to a large bowl or sheet pan to cool.
Combine cooled quinoa and the remaining ingredients in a large bowl. Season with salt, pepper and more lemon juice if desired. Transfer to a large serving bowl or platter, and scatter parsley leaves over. Serve cold or room temperature.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Quinoa Recipes.