Roasted Purple Cauliflower, Brussel Sprouts and Quinoa salad
This Roasted Purple Cauliflower, Brussel Sprouts and Quinoa salad is a quick and easy meatless meal that is sure to please everyone!
Recipe type: Salads
  • Roasted Vegetables:
  • 1 medium head cauliflower chopped into florets
  • 1+ pound Brussels sprouts halved lengthwise
  • small bag salad peppers or 1 large bell pepper
  • 8-10 cherry tomatoes
  • 3 green onion stalks
  • 3 garlic cloves, minced
  • 3 tbsp. olive oil
  • salt/pepper
  • ½ cup Parmesan cheese
  • Quinoa:
  • 1 cup uncooked red quinoa
  • Salad Dressing:
  • 4 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. wine vinegar
  • 1 garlic clove, minced
  • 15 oz can chickpeas, drained (use all or half)
  • salt/pepper to taste
  • green onions to garnish
  1. To Roast Vegetables:
  2. Preheat oven to 400F.
  3. Place cauliflower florets, Brussels sprouts, sliced bell peppers, tomatoes, green onions, and minced garlic onto a large baking sheet.
  4. Drizzle with Olive oil and toss mixture together to evenly coat.
  5. Sprinkle with plenty of salt/pepper and Parmesan cheese.
  6. Roast for 20-25 minutes or until tender.
  7. I often add a tablespoon of salad or wine vinegar for extra flavor.
  8. Cook quinoa according to the directions on the package.
  9. To Prepare the Salad:
  10. In a large serving bowl combine the cooked quinoa, roasted vegetables and chickpeas.
  11. Pour all of the dressing ingredients and toss together.
  12. Adjust the taste.
  13. Serve warm or cold.
  14. Enjoy!
Recipe by Crafty Cooking by Anna at