cauliflower&quinoa salad

Recipe type: Salad
Prep time: 15 mins
Total time: 60 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 head of cauliflower, cut into florets
1 carrot, cut 1″ thick diagonally
8 garlic cloves, with skin on
100 g(1/2 cup) raisins
50 g (1/4 cup) halved macadamia nuts
6-8 sprigs thyme
2 tablespoons tahini
1 tablespoons Dijon Mustard
½ dl(1/4 cup) olive oil
2 tablespoon honey
1 lemon, juiced
2 dl (1 cup) quinoa
1 bunch of cilantro chopped
1 bunch of green onions, chopped


Preheat oven to 400F oven (200C).

Toss together the cauliflower, carrots and garlic with the olive oil, salt, pepper and thyme.

Layer on a baking sheet and roast for 45-50 minutes or until the vegetables are tender and the cauliflower is golden brown.

Meanwhile cook the quinoa according to the package directions.
Whisk together the dressing ingredients.

When vegetables are ready remove from the oven and allow to cool. Peel the skin off of the garlic.

In a large mixing bowl toss together the quinoa, raisins, macadamia nuts, dressing and vegetables. Before serving add the green onions and cilantro. Stir to combine.

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