Photo: Anna Pelzer
Roasted Cauliflower & Quinoa Salad with Lemon Tahini Dressing
13 ingredients
15 min + 20 min
4
openrecipes
A modern twist on Middle Eastern flavors.
Estimated Nutrition (whole recipe, rough)
572
Calories
16g
Protein
26g
Fat
76g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE SALAD:
- 1 head Quinoa
- 2 Tablespoons Cauliflower, Cored
- 2 Tablespoons Olive Oil
- ½ teaspoons Lemon Juice
- ¼ cups Garlic Powder
- ¼ cups Dried Cranberries
- ¼ cups Chopped Fresh Cilantro
- ½ cups Chopped Fresh Parsley
- ¼ cups FOR THE DRESSING:
- ½ cups Tahini
- 2 cloves Lemon Juice
- ⅛ teaspoons Water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes