Persian food, Persian Recipes, Aashpazi
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Cauliflower quinoa curry salad recipe
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Cauliflower quinoa curry salad

12 oz (340g) Cauliflower 3.4 oz (100g) Quinoa 3.4 oz (100g) Lentils 1 oz (28g) Cilantro 1 oz (28g) Green onions 1 Red Bell Pepper 6 Red pearl onions White wine vinegar or Lemon juice 1 Garlic Clove Curry Seasoning Salt, Black pepper powder Preparations: 1- Slice the cauliflower, pearl onions, and bell pepper. 2- Mince the cilantro and green onions. Directions: 1- Add a cup of water to quinoa in a pot and boil for 15 minutes over medium heat. 2- Combine lentils with a cup of water in a pot and boil for 15 minutes over medium heat. 3- Garnish cauliflower with olive oil, curry seasoning, salt and pepper, and stir thoroughly. 4- Preheat oven to 350º F (190º C), cook the cauliflowers for 25 minutes. 5- In a large bowl, combine cooked quinoa, lentils, cauliflowers, green onions, bell pepper, and pearl onion. 6- Mash a fresh garlic clove on top and garnish with salt. 7- Stir in white wine vinegar or lemon juice. 8- Add olive oil and stir thoroughly.

CALORIES & NUTRITION

Cauliflower quinoa curry salad CALORIES & NUTRITION VALUES

This Cauliflower quinoa curry salad is a good source of vitamins and minerals. One serving (serving 10) size of this Cauliflower quinoa curry salad has 92 calories, 0.9g total fat (0.2g saturated fat), 0 cholesterol, 35mg sodium, 324mg potassium, 27mg calcium, 16.7g total carbohydrates (5.2g dietary fiber, 2.3g total sugars), and 5.1g protein.

nutritional facts

Serving Size 10
Amount Per Serving
Calories 92
Daily Value*
Total Fat 0.9g1%
Saturated Fat 0.2g  1%
Cholesterol 00%
Sodium 35mg2%
Potassium 324mg7%
Total Carbohydrates 16.7g6%
Dietary Fiber 5.2g  18% Sugars 2.3g
Protein 5.1g





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