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Roasted Cauliflower & Navy Bean Quinoa Salad

  By Kris Giovanini  

October 26, 2015

This healthy salad combines navy beans, cauliflower and quinoa to create a marvelous main meal salad.


½ head cauliflower, cut into small pieces

1 can navy beans drained and pat dried

1 cup cooked red quinoa

3 T green onion

2 cloves garlic

3 T parsley

Zest of 1 lemon

1 -2 T apple cider vinegar or lemon juice

Olive oil, salt and pepper to taste


Preheat the oven to 350F. Toss & coat the cauliflower in the olive oil, lemon zest, salt & pepper

Do the same with the beans. Put the cauliflower and beans in the preheated oven and roast 15 to 20 minutes. The beans will be slightly crunchy - and tasty!

Remove the cauliflower and beans from the oven and toss them with the remaining ingredients.

The beans in this salad hold well for 20 -30 minutes, but are still good the next day - just not as crunchy.

This wonderful recipe is from Jennifer. Thanks Jena for sharing this delicious recipe!



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