Cauliflower Rainbow Quinoa Salad
A vibrant, plant-powered bowl packed with color and bold flavor, this dish begins with a hearty base of fluffy tri-color quinoa, layered with tender baby spinach and sauteed chickpeas. Roasted butternut squash adds a touch of sweetness, while buffalo-style cauliflower brings a smoky, spicy edge. A refreshing drizzle of housemade yogurt mint-lime sauce ties it all together.
Nutritional facts
Protein
17g
Carbs
67g
Calories
560kcal
Fat
26g
Ingredients
Canned Chickpeas, Cauliflower, Tri-color Quinoa, Butternut Squash, Plain Yogurt, Baby Spinach, Extra Virgin Olive Oil, Mint, Golden Raisins, Walnuts, Lime Juice, Sweet Paprika, Canola and Olive Oil Blend, Kosher Salt, Garlic, Black Pepper, Tabasco Sauce, Garlic Powder
Contains milk, walnuts.
Reviews
0.0
Based on 0 reviews
More Maia Bengochea's delicious meals
About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
You can find Maia Bengochea's meals in...
Similar meals you may like