Photo: Anna Pelzer
Cauliflower & Quinoa Salad
10 ingredients
Serves 4
openrecipes
Cauliflower, Chickpea & Quinoa Salad
Estimated Nutrition (whole recipe, rough)
739
Calories
28g
Protein
30g
Fat
90g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | 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
- 350g cauliflower (about 1/2), cut into small florets
- 1 garlic clove, finely chopped
- Finely grated rind and juice of 2 lemons, or to taste
- 100ml extra-virgin olive oil
- 400g canned chickpeas, drained, rinsed
- 200g quinoa
- 1 1/2 cups each coarsely torn flat-leaf parsley and mint
- 3 spring onions, thinly sliced
- 1 tbsp sherry vinegar
- 100g Greek feta or labne, coarsely crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes