Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Honey-Lime Quinoa and Cauliflower Salad

Lunch in the office isn’t a competition – that’s definitely not what we’re saying. But if it was, we’re confident that we’d win with this.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Honey-Lime Quinoa and Cauliflower Salad


  • 1 cauliflower, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup (120 mL) chopped shallots, (about 2 to 3 medium shallots)
  • 4 Tbsp. (60 mL) Becel® with Avocado Oil margarine, melted and divided
  • 1 cup (250 mL) uncooked quinoa
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 3 Tbsp. (45 mL) fresh lime juice
  • 2 Tbsp. (30 mL) honey
  • 1 large avocado, peeled and chopped
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 425° (220°C). Combine cauliflower, bell pepper, shallots and 1 Tbsp. (15 mL) Becel® with Avocado Oil margarine on jelly-roll pan or rimmed baking sheet. Roast until cauliflower is browned and slightly crispy, about 25 minutes.
  2. Meanwhile, cook quinoa according to package directions. Fluff with fork and spoon into large bowl. Toss with cauliflower mixture and remaining ingredients.