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Honey-Lime Quinoa and Cauliflower Salad

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image Salade de chou-fleur et quinoa au miel et à la lime


  • 1 cauliflower , chopped
  • 1 red bell pepper , chopped
  • 1/2 cup chopped shallots , (about 2 to 3 medium shallots)
  • 4 Tbsp. Becel® with Avocado Oil margarine , melted and divided
  • 1 cup uncooked quinoa
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. honey
  • 1 large avocado , peeled and chopped

Nutrition facts

Total Fat21.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat7.000 g
Cholesterol0 mg
Sodium150 mg
Total Carbs55.00 g
Dietary Fiber6.0 g
Sugars15.00 g
Protein11.00 g
Vitamin D480.000 %
Calcium6 %
Iron20.00 %
Potassium1,049.000 mg
Omega-31.00 g
Omega-63.00 g
Vitamin C190.0 %
Vitamin A35.0 %


  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.