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Description
Quinoa and fresh vegetables. By Giada DeLaurentiis. Giada weekly email.
Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (cut into bite-size florets)
- 1/4 cup extra virgin olive oil (plus 2 tablespoons)
- 3/4 tsp. kosher salt (divided)
- 3/4 cup quinoa
- 1 tsp. tangerine zest (from 1 tangerine)
- 3 Tbsp. tangerine juice
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. fresh tarragon (chopped)
- 2 cups red grapes (halved)
- 3 cups baby spinach (coarsely chopped)
- 1/2 cup chopped walnuts
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Directions
- Preheat the oven to 425°F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and ½ teaspoon of the salt. Roast until the cauliflower is golden brown on the edges and tender all the way through, about 25 minutes. Cool to room temperature.
- Bring a medium pot of salted water to a boil over high heat. Add the quinoa and cook for 20 minutes or until tender. Drain well and cool to room temperature.
- In a large bowl whisk together the tangerine zest and juice, vinegar, and ¼ cup olive oil. Season with the chopped tarragon and remaining ¼ teaspoon salt. Add the quinoa, roasted cauliflower, grapes, spinach, and chopped walnuts. Toss gently with a large spoon to coat everything with the dressing and serve.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium520mg22% |
Potassium970mg28% |
Protein11g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A45% |
Vitamin C140% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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