A Delicious Quinoa Salad With Peas and Roasted Cauliflower

Heat the oven to 375 F. Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of Kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil. Separate the cauliflower into small florets. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned. Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic. Remove from the heat. Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired. Serve warm or chilled on salad greens, pea shoots, or spinach leaves.