Sriracha Roasted Cauliflower Quinoa Salad
recipe

A delicious salad combining roasted sriracha cauliflower, quinoa, and fresh vegetables, creating an explosion of flavors.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1 medium cauliflower
- 2 tablespoons sriracha sauce
- 1 cup quinoa
- 2 cups water
- 100 g baby spinach
- 2 green onions
- 2 tablespoons toasted sesame seeds
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into small florets and place them on a baking sheet. Toss the cauliflower with the sriracha sauce and roast in the oven for about 20-25 minutes, until golden brown.
3. Cook the quinoa in water according to package instructions. Drain and allow it to cool.
4. Chop the green onions and mix them in a bowl with the baby spinach and cooled quinoa.
5. Add the roasted sriracha cauliflower to the salad.
6. In a separate bowl, whisk together all the dressing ingredients and pour over the salad.
7. Sprinkle toasted sesame seeds on top before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 8 g
- Carbohydrates: 34 g
- Fat: 10 g
- Fiber: 6 g

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