This is the perfect winter mason jar salad! Not only because it’s warm and can be re-heated in the jar, it’s crunchy, flavorful with both slightly sweet and tart notes thanks to the golden turmeric dressing. I’ve seriously made this each week for the last three weeks and I want more!
I’m always looking for new ways to use turmeric because it’s a bad ass spice that wows nutritionally and medicinally. From curing heartburn to preventing certain cancers. The list of benefits is ridiculously long so I’ve included some resource links below if you’re curious, I love learning that stuff. It’s also what gives curry and mustard their beautiful deep yellow tones. It looks very similar to ginger in it’s raw form but it’s difficult to find so I mostly use ground turmeric.
I roast the cauliflower and the chickpeas together, gently tossed with olive oil and spices while the quinoa cooks on the stove. Then whisk the dressing. Super easy. The combination of the three provides lots of texture and most importantly protein, fiber, and serious amounts of vitamins. Cauliflower specifically is on the A list of veggies in terms of nutritional value but not in popularity and is often overlooked at the grocery store. If you didn’t know how work it in to your diet, now you do!
Learn more about the benefits of turmeric:
- 1 head cauliflower (4 cups) chopped
- 1 can organic chickpeas
- ¼ cup extra virgin olive oil (plus a ½ teaspoon)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano powder
- ¾ cup organic vegetable broth (click here for recipe)
- ½ cup quinoa
- Pre-heat the oven to 350°. Rinse and chop the cauliflower in to bite size pieces. Drain, rinse the chickpeas.
- Rub just a dab of the olive oil on a large baking sheet, toss the cauliflower, chickpeas and olive oil with the three spices. Roast for 25 minutes.
- Meanwhile, bring the veggie broth (water works too) to a boil in a small sauce pot. Rinse and drain the quinoa. Add to the boiling veggie broth, top the pot and reduce to a simmer.
- Once the liquid has been fully absorbed 12 - 15 minutes. Toast the quinoa for a couple of minutes (only if you're using a non stick pot) before you turn off the heat but make sure it's on low. Uncover.
- Serve warm with a spoonful of turmeric dressing.
- 1 garlic clove grated
- 1 tablespoon turmeric ( I use ground I can rarely find the root, looks like ginger)
- 1 tablespoon honey (vegan sub maple syrup)
- 2 tablespoons apple cider vinegar unfiltered
- 1 teaspoon oregano
- ¼ cup extra virgin olive oil
- Pinch of salt
- Grate the garlic in to a bowl or mason jar. Add the rest of the ingredients and whisk. If you have a small food processor that would work best but there isn't enough liquid for the larger processors or blenders.