Uploaded February 2026 | Updated September 2026, 3 weeks ago
CRISPY QUINOA SALAD👇🏼🌿 You are going to love this one! The crispy quinoa might just be better than crispy rice.
Spiced roasted cauliflower and chickpeas, crispy quinoa, parsley, mint, tomato, onion, pomegranate, cucumber, avocado tossed with a maple mustard dressing. So much flavour and goodness!
Follow @tessbegg for more recipes
Serves 2
Dressing:
1 tbsp (15ml)olive oil
1 1/2 tbsp (20ml) maple syrup
1 tbsp dijon mustard
2 tsp (10ml) apple cider vinegar
Pinch of salt
Cauliflower & Chickpeas:
1 small head of cauliflower, cut into small florets (about 3 cups)
420g tin of chickpeas, drained and rinsed (1 1/2 cup cooked chickpeas)
Drizzle of olive oil
Pinch of salt
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp parsley flakes
Quinoa:
2 cups cooked quinoa
Drizzle of olive oil
Salad:
1 cup chopped parsley
1/2 cup chopped mint
1 cucumber, diced
1 tomato, diced
1/2 red onion, diced
1 avocado, sliced
1/3 cup pomegranate
1 tbsp sesame seeds
Preheat oven to 200°C/400°F. Add the quinoa on a baking tray lined with parchment paper. Drizzle with olive oil and toss. Spread out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden.
Mix the seasoning/spices for the cauliflower/chickpeas in a bowl. Add the cauliflower and chickpeas on a baking tray lined with parchment paper. Add the olive oil and seasoning and toss to coat. Bake for 30-40 minutes. Allow to cool before serving.
Whisk the dressing ingredients together in a jar (using a handheld electric whisk helps to blend it).
To assemble, add everything in a large salad bowl, pour over the dressing and toss well.
#vegan #plantbased #asmrfood #easyrecipes #salad #healthyrecipes
CRISPY QUINOA SALAD👇🏼🌿 You are going to love this one! The crispy quinoa might just be better than crispy rice.
Spiced roasted cauliflower and chickpeas, crispy quinoa, parsley, mint, tomato, onion, pomegranate, cucumber, avocado tossed with a maple mustard dressing. So much flavour and goodness!
Follow @tessbegg for more recipes
Serves 2
Dressing:
1 tbsp (15ml)olive oil
1 1/2 tbsp (20ml) maple syrup
1 tbsp dijon mustard
2 tsp (10ml) apple cider vinegar
Pinch of salt
Cauliflower & Chickpeas:
1 small head of cauliflower, cut into small florets (about 3 cups)
420g tin of chickpeas, drained and rinsed (1 1/2 cup cooked chickpeas)
Drizzle of olive oil
Pinch of salt
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp parsley flakes
Quinoa:
2 cups cooked quinoa
Drizzle of olive oil
Salad:
1 cup chopped parsley
1/2 cup chopped mint
1 cucumber, diced
1 tomato, diced
1/2 red onion, diced
1 avocado, sliced
1/3 cup pomegranate
1 tbsp sesame seeds
Preheat oven to 200°C/400°F. Add the quinoa on a baking tray lined with parchment paper. Drizzle with olive oil and toss. Spread out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden.
Mix the seasoning/spices for the cauliflower/chickpeas in a bowl. Add the cauliflower and chickpeas on a baking tray lined with parchment paper. Add the olive oil and seasoning and toss to coat. Bake for 30-40 minutes. Allow to cool before serving.
Whisk the dressing ingredients together in a jar (using a handheld electric whisk helps to blend it).
To assemble, add everything in a large salad bowl, pour over the dressing and toss well.
#vegan #plantbased #asmrfood #easyrecipes #salad #healthyrecipes
