Quinoa Salad with Beans, Cauliflower, and Caramelized Onions with Honey Mustard Vinaigrette

Guess what? BLU is going to Nationals!!!!! This last weekend, our team competed in D1 Southwest Regionals, and we secured the third bid to Nationals, so we’re headed to Mason, Ohio! Our whole team is SUPER stoked to have three more weeks of practice together, and compete in Natties 2014!


My rookie class after winning the game to go to nationals!

Other highlight photos can be seen here.

On the food front, I haven’t been particularly active in the kitchen, but the weather has been hot, hot, hot, so I’ve been making cooling foods. This quinoa salad can be eaten warm or cool, and it’s a healthy, filling meal that’s super quick to pull together, and quite tasty! I used leftover cauliflower and caramelized onions from my pasta with sweet potato cauliflower sauce, so I used that, then I threw in some frozen green beans (although you could use fresh) and some canned kidney beans, whisked together a honey mustard vinaigrette and I was done! The final product was a nice, colorful dish, which I enjoyed for many lunches throughout the week. Here’s the recipe!

Quinoa Salad with Beans, Cauliflower, and Caramelized Onions with Honey Mustard Vinaigrette

Makes 6 servings


Olive oil

1/2 head cauliflower, broken into florets

1 tbsp chopped garlic

1/2 onion, sliced

1 cup uncooked quinoa

1 15oz can kidney beans

1 lb frozen or fresh green beans, cut and trimmed

Honey Mustard Vinaigrette

2 tbsp apple cider vinegar

2 tbsp honey

1 tbsp Dijon mustard

1 tbsp olive oil


Preheat the oven to 400˚F. Toss the cauliflower florets in olive oil and spread on a baking sheet. Roast for 20 minutes, or until tender.

Meanwhile, caramelize the onions. Heat olive oil in a skillet over medium heat, then add the garlic and onions. Cook, stirring occasionally, until the onions are brown and caramelized, about 20-30 minutes.

While the onions and cauliflower are cooking, make the quinoa according to package instructions. Once the quinoa is cooked, stir in the green beans and kidney beans, and stir to combine.

To make the vinaigrette, stir or shake together all the ingredients. You can add more or less of the ingredients to taste. Toss all salad ingredients together, then drizzle with vinaigrette. Serve warm or chilled. Enjoy!



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