Warm Cauliflower, Quinoa & Feta Salad

The cold winter evenings call for warm healthy dinners. Last night was no exception.

I roasted one head of organic cauliflower in a bit of olive oil in the oven at 375 degrees F for about 40 minutes, stirring it halfway. Once it was perfectly roasted, I set it aside as I whipped up the remainder of our meal.

My Sunday creation…

warm cauliflower, quinoa and feta salad


Next, I got the quinoa cooking. I mixed together one cup of quinoa with one cup of chicken stock and one cup of water. I brought the quinoa and liquids to a boil, then covered and let simmer for 15 minutes or until the liquid was gone. Then, I added garlic powder, turmeric, salt and pepper. I let this sit as I finished the rest of the meal.

In a large saute pan, I sautéed onion, zucchini, and garlic in olive oil. I then added a handful of spinach, garbanzo beans (chickpeas), and the roasted cauliflower. I added in dried oregano, dried basil, salt and pepper to taste. I gave this all a stir until the spinach was wilted in the dish.



warm cauliflower, quinoa and feta salad

My original plan was to stir the quinoa into the veggies and then serve it, but I decided to keep them separate.

To plate: beautiful yellow quinoa, topped with veggies, then feta cheese crumbles (this adds so much great flavor so don’t forget!!), and chopped kalamata olives.    warm cauliflower, quinoa and feta salad warm cauliflower, quinoa and feta salad


Dana and I both absolutely loved this dish. There were so many different textures and flavors and they all came together perfectly.

Whip it up for yourself! Try it for meat-free Monday!

Warm Cauliflower, Quinoa & Feta Salad
Serves: 2-4
  • 1 cup dried quinoa
  • 1 cup chicken stock
  • 1 cup water
  • ½ teaspoon turmeric
  • dash of garlic powder
  • salt and pepper
  • ¾ cup onion, diced
  • ½ cup zucchini, finely diced
  • 1 large garlic clove, finely minced
  • handful of spinach
  • ¾ cup garbanzo beans (chickpeas)
  • 2-3 cups roasted cauliflower, chopped into large chunks
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ⅓ cup kalamata olives, diced
  • feta cheese crumbles
  1. Prepare quinoa per directions on package cooking with one part chicken stock and one part water.
  2. Once quinoa is fully cooked, stir in turmeric, garlic powder, salt and pepper. Set aside.
  3. In a large saute pan, saute onions, zucchini and garlic cloves in olive oil. Stir and cook for about 5 minutes.
  4. Next, add in a handful of spinach, beans, roasted cauliflower, basil, oregano, and salt and pepper to taste. Stir until spinach has wilted, about 3 minutes.
  5. You can now mix the quinoa with the veggies or keep them separate. I kept them separate.
  6. To plate (if kept separate): quinoa as the base, next the sautéed veggies, then the kalamata olives and feta cheese. Serve warm.

I hope you all had a fabulous weekend.

Any delicious recipes from the weekend or planned for the week ahead?


This Post Has 13 Comments

  1. delicious. I need to make quinoa more often, it is so good! I am thinking I need to buy a head of cauliflower to roast this week – love doing that!!
    Katie @ running4cupcakes recently posted…Weekend Update: 1/19/14My Profile

    1. Melanie

      I always forget about cauliflower to be perfectly honest but then when I actually use it again, I remember how great and versatile it can be!

    1. Melanie

      Holy moly it’s getting cold really fast! I hope you’re staying warm too!

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