Low-Calorie Cauliflower-Quinoa Broccoli Salad (GF, WFPB, Oil-free!)

Written by on in Beans, legumes & grains, Light lunches, Meal Prep, Recipes, Vegetables
Jump to Recipe Print Recipe

Hey babes,

It’s heating up here and I needed something I could grab for lunch and not sweat my booty off. This turned out to be way lower calorie than I thought, but it’s so filling! Top with some avocado or use as a side to help bulk out your meals. Let me know what you think in the comments and if you have any questions! Enjoy!

Low-Calorie Cauliflower-Quinoa Broccoli Salad (GF, WFPB, Oil-free!)
Pin
Print

Low-Calorie Cauliflower-Quinoa Broccoli Salad (GF, WFPB, Oil-free!)

Recipe by MonicaDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Salad

  • 1/2 cup dry quinoa

  • 3/4 cup water

  • 12 oz frozen cauliflower rice

  • 3 small sweet potatoes, diced into 1/2″ cubes

  • 1 lb broccoli, cut into small florets

  • 1 can of chickpeas or 12 oz cooked chickpeas, drained

  • 2 cups baby spinach, chopped

  • 2 Tbsp capers

  • 1/2 Tbsp garlic powder

  • 1/2 Tbsp paprika

  • Salt & pepper

  • 1 Tbsp Crushed red pepper

  • 3 Tbsp vegan feta (homemade or store bought) or 2 Tbsp hemp seed parmesan

  • Dressing

  • 3 Tbsp lemon juice

  • 1 1/2 Tbsp apple cider vinegar

  • 1/4 cup vegetable broth

Directions

  • Preheat oven to 400*F.
  • In an Instant Pot, cook quinoa and water for 1 minute on high pressure. Let release naturally for 10-15 minutes. (See notes if cooking on stovetop)
  • Microwave cauliflower rice for 5 minutes in bag.
  • Dice sweet potatoes into 1/2″ cubes and broccoli into small florets.
  • Spread out onto baking sheet. Top with salt, pepper, and paprika.
  • Roast for 15 minutes.
  • In the meantime, drain chickpeas and spread onto another baking sheet. Top with garlic, salt, pepper, and paprika.
  • Add to oven at the fifteen minute mark and continue to cook everything for fifteen minutes.
  • When the quinoa is done cooking, add cauliflower rice to the Instant Pot, pull from heat, stir and let cool.
  • When vegetables and chickpeas are done, pull from heat and let cool for 10-15 minutes.
  • Mix all ingredients for dressing in a small bowl and set aside. Chop spinach.
  • In a large mixing bowl, add all ingredients, adding the dressing last. Mix well.
  • Let cool in refrigerator for at least 30 minutes to develop flavors. Mix again and enjoy!

Notes

  • If cooking quinoa on the stovetop, add water and quinoa to a saucepan and bring to boil with a lid on. Turn down to simmering and let cook for 12-15 minutes or until the liquid is absorbed. Pull from heat and let rest for 10 minutes, then fluff with a fork.