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Wednesday, April 2nd, 2014

Spicy Cauliflower & Kale Salad with Quinoa & Avocado

Wednesday, April 2nd, 2014

Spicy Cauliflower & Kale Salad with Quinoa & Avocado via Linda Wagner

This salad turned out to be really gorgeous but it’s actually just a throw-all-your-leftovers-together kind of dish. If you prepare correctly, you can throw together dishes like this in no time!

Here are 3 Tips to always being prepared:

Plan to have leftovers. I had quinoa left over from making this recipe earlier in the week and some leftover roasted cauliflower so decided to just mix everything together and see what happened! I always tell my clients to make extra quantities at every meal and this is a perfect example of why that comes in handy. Remember: if you have healthy food, you will eat healthy food. If you don’t, then you are much more likely to grab something fast and unhealthy. Make extras at each meal, I promise it will make a HUGE difference!!

Always have kale on hand. I absolutely ADORE kale! It’s got incredible health benefits and is great for weight loss, digestion, and so much more. When you have some greens on hand and leftovers from previous meals, it’s actually very easy to whip up a hearty delicious salad in no time!

Stock your pantry. Having little extras in the pantry allows you to spruce up your meals with little effort. Or to create a meal when you have nothing in your fridge. I always make sure to have

As soon as I run out, I make sure to stock back up. Remember: if you have healthy food, you will eat healthy food.

Spicy Cauliflower & Kale Salad with Quinoa & Avocado via Linda Wagner

Spicy Cauliflower & Kale Salad with Quinoa & Avocado

You’ll need:

  • 2 cups quinoa, cooked
  • 1 whole head of kale, leaves removed from the stem
  • 1/2 head of cauliflower, chopped
  • 1/4 tsp cayenne pepper
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • 1 Tbs pine nuts
  • 1 Tbs cranberries
  • olive oil
  • sea salt and fresh cracked pepper
  • 1/4 cup tahini
  • stevia or honey
  • 4 tablespoons fresh lemon juice or more to taste

Preheat oven to 450° F.

In a large ziplock bag toss the cauliflower with the cayenne, a drizzle of olive oil, sea salt, and fresh cracked pepper. Spread onto a baking sheet lined with foil and roast, until golden and tender, 20 to 25 minutes. 

While your cauliflower is cooking, prepare your salad. Grab your kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my juices! Use your hands to tear the kale into small pieces and place in a large ziplock bag and set aside.

For the dressing, whisk together tahini, 2 Tbs olive oil, lemon juice, 3/4 cup of water, sea salt & fresh cracked pepper to taste. I also added a dash of stevia, you could also use honey to taste. The sweetness brightens up the dressing!

Add the dressing to your ziplock bag with kale, seal, and shake until mixed thoroughly. Put your dressed kale onto a plate and top with cooked quinoa, roasted cauliflower, sliced red onions, pine nuts, cranberries, and sliced avocado.

Adapted from this recipe from Real Simple magazine.

You can make any version of this salad using what you have on hand or leftovers that need to be used up.

  1. Greens as a base
  2. Cooked grain
  3. Roasted veggies
  4. Nuts or dried fruit
  5. Sliced raw veggies

You can see the other variation I made below, which was paleo style using organic spicy chicken sausage, butternut squash, sliced tomatoes, pumpkin seeds and flax seeds. Enjoy!!

Here is another easy meal using leftovers and here is one you can use when you need to get rid of all those veggies in your fridge before they go bad!

For more delicious salad recipes go here.

Spicy Cauliflower & Kale Salad with Quinoa & Avocado via Linda Wagner

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Spicy Cauliflower & Kale Salad with Toasted Quinoa & Avocado
 
Prep time

Cook time

Total time

 

Author:
Serves: 2-4

Ingredients
  • 2 cups quinoa, cooked
  • 1 whole head of kale, leaves removed from the stem
  • ½ head of cauliflower, chopped
  • ¼ tsp cayenne pepper
  • ½ red onion, sliced
  • 1 avocado, sliced
  • 1 Tbs pine nuts
  • 1 Tbs cranberries
  • olive oil
  • sea salt and fresh cracked pepper
  • ¼ cup tahini
  • stevia or honey
  • 4 tablespoons fresh lemon juice or more to taste

Instructions
  1. Preheat oven to 450° F.
  2. In a large ziplock bag toss the cauliflower with the cayenne, a drizzle of olive oil, sea salt, and fresh cracked pepper. Spread onto a baking sheet lined with foil and roast, until golden and tender, 20 to 25 minutes.
  3. While your cauliflower is cooking, prepare your salad. Grab your kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my juices! Use your hands to tear the kale into small pieces and place in a large ziplock bag and set aside.
  4. For the dressing, whisk together tahini, 2 Tbs olive oil, lemon juice, ¾ cup of water, sea salt & fresh cracked pepper to taste. I also added a dash of stevia, you could also use honey to taste. The sweetness brightens up the dressing!
  5. Add the dressing to your ziplock bag with kale, seal, and shake until mixed thoroughly. Put your dressed kale onto a plate and top with cooked quinoa, roasted cauliflower, sliced red onions, pine nuts, cranberries, and sliced avocado.

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Tags

avocado cauliflower dairy-free dinner gluten-free kale quinoa real food recipes salad vegan vegetarian

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5 Responses to “Spicy Cauliflower & Kale Salad with Quinoa & Avocado”

  1. Adelina April 24, 2014 at 7:48 pm #

    I’ll make this tonight to serve with our vegan burger.
    The thing about kale is I would absolutely love to incorporate it into our daily meals, but I always find it’s so hard to digest/ eat! Well, what I meant is comparing to something like a romaine lettuce, I am more than likely to prepare a salad with a romaine lettuce head instead of a kale head! But, I’ll try this recipe!

    • Linda April 24, 2014 at 11:55 pm #

      I totally understand!
      The key is to tear it into very small pieces. Also I typically toss the kale with dressing and let it sit for a bit before serving. The acids in the dressing will help to wilt the kale.
      I hope that helps!! xo

  2. Janet May 9, 2014 at 5:27 pm #

    Do you have any sources for rainbow quinoa?

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  1. Spicy Cauliflower & Kale Salad with Quinoa & Avocado Recipe - RecipeChart.com - April 4, 2014

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