Honey-Lime Quinoa and Cauliflower Salad

Honey-Lime Quinoa and Cauliflower Salad

Prep Time10 mins Cook Time25 mins Makes 4 Yield_measureservings

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.

Ingredients List

  1. 1 cauliflower, chopped
  2. 1 red bell pepper, chopped
  3. 1/2 cup (120 mL) chopped shallots, (about 2 to 3 medium shallots)
  4. 4 Tbsp. (60 mL) Becel® with Avocado Oil margarine, melted and divided
  5. 1 cup (250 mL) uncooked quinoa
  6. 1/4 cup (60 mL) chopped fresh cilantro
  7. 3 Tbsp. (45 mL) fresh lime juice
  8. 2 Tbsp. (30 mL) honey
  9. 1 large avocado, peeled and chopped

Directions

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.

Nutritional Information

Calories

430 (1 serving)

Total Fat

21g (1 serving)

Saturated Fat

2.5g (1 serving)

Polyunsaturated Fat

3g (1 serving)

Monounsaturated Fat

7g (1 serving)

Sodium

150mg (1 serving)

Total Carbs

55g (1 serving)

Dietary Fiber

6g (1 serving)

Sugars

15g (1 serving)

Protein

11g (1 serving)

Vitamin D

480% (1 serving)

Calcium

6% (1 serving)

Iron

20% (1 serving)

Potassium

1049mg (1 serving)

Omega-3

1g (1 serving)

Omega-6

3g (1 serving)

Vitamin C

190% (1 serving)

Vitamin A

35% (1 serving)