Warm Quinoa salad

February 23, 2016
Serves 6 people
Oven and food processor
Prep time
Cook Time

Wintertime is roasted vegetable time. Beets, sweet potatoes,cauliflower all wonderfully sweetened by roasting.I wanted to create a healthy salad with these ingredients for the upcoming Super Bowl party.Nothing like root vegetables to add healthy to your winter cooking.Beets provide antioxidant, anti-inflammatory, and detoxification support. They are especially good for the nervous system and eye health. They help prevent heart disease and cancer, and their fiber is especially healthy for the digestive tract. Beets contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron.
Eating a high amount of cruciferous vegetables like Cauliflower has been associated with a lower risk of cancer; namely lung and colon cancer. The sulfur-containing compounds that give cruciferous vegetables their bitter taste are also what give them their cancer-fighting power.Cauliflower contains antioxidants that help prevent cellular mutations and reduce oxidative stress from free radicals.


  • 3 Pieces
    Beets, washed and peeled
  • 2 Pieces
    sweet potatoes, peeled and cubed
  • 1 Piece
    green apple, peeled, cored and cubed
  • 2 Cups
    Cauliflower florets
  • 2 Cups
    Cooked quinoa
  • 1/2 head
    green lettuce, chopped
  • 1 Cup
    boiled chick peas
  • 10 Ounces
    Goat cheese
  • 1/2 Cup
    slivered almonds, toasted slightly
  • 1/2 Cup
    raw pumpkin seeds, toasted slightly
  • 7-8 Pieces
    mint leaves, chopped fine
  • 1/2 Cup
    cilantro, chopped
  • 5-6 Teaspoons
    olive oil, roasting
  • 1/3 Cup
    Avocado oil
  • 1 Piece
    fresh lemon, deseeded & juiced
  • 1/3 Cup
    apple cider vinegar
  • sea salt to taste
  • 1 Tablespoon
    Raw honey
  • 3 Teaspoons
    red chili powder or cayenne
  • 1 Teaspoon
    turmeric powder


  1. Heat oven to 400.
    Make the dressing by mixing together last 6 ingredients. shake it vigorously in a jar, keep it aside for later.

  2. Peel Beets,cut them in cubes, season them with olive oil, sea salt & black pepper, arrange them on a baking sheet.
    Peel sweet potatoes, chop them into cubes, season them with sea salt and red chili powder( to add some heat) and drizzle some olive oil. Lay them separately on a roasting sheet.
    Season cauliflower with sea salt, turmeric and red chili powder, mix in a couple tsp of olive oil. toss it all together. Lay it on a baking sheet to roast.
    Roast the Cauliflower, beets and sweet potatoes in the preheated oven for 15 minutes.

  3. Take the roasted vegetables out of the oven and let them cool.
    Peel and chop 1 granny smith apple.
    Mix everything together(except cauliflower) cooked Quinoa, roasted vegetables, apple, green lettuce, cilantro, mint and dressing.

  4. Top it all with some pumpkin seeds, almonds and goat cheese.
    Add Pomegranate seeds if seasonal. Arrange cauliflower all around the salad bowl for garnish.


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