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Quinoa Bowl with Za'atar Cauliflower, Pomegranate, a 6 Minute Egg and Meyer Lemon Vinaigrette

Amy Kritzer
A healthy but delicious quinoa bowl piled with za'atar roasted cauliflower, tomatoes, pomegranate, a 6 minute egg and Meyer lemon dressing! Yessss.
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Israeli
Servings 2 servings


  • For quinoa bowl:
  • 1 cup cauliflower florets
  • 1/2 cup cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon za'atar
  • Salt if your za'atar needs salt
  • 1 egg
  • 2 cups cooked quinoa
  • 1/4 cup golden raisins
  • 1/4 cup pomegranate arils
  • Sesame seeds for garnish
  • For dressing:
  • 1/2 shallot minced
  • 1 teaspoon smooth mustard
  • Juice from 1 Meyer lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup minced cilantro leaves plus more for garnish
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F.
  • Toss your cauliflower and tomatoes in 2 tablespoons olive oil, then sprinkle with za'atar and salt if needed and toss again. Spread onto a foil lined cookie sheet and roast for 25 minutes or so until well browned.
  • While your veggies are roasting, make the dressing. Whisk together shallot, mustard and lemon in a small bowl. Then drizzle in olive oil while whisking. Whisk in cilantro and salt and pepper to taste.
  • Also, make your egg! Bring a small saucepan of water to a boil. Lower to a simmer, place egg gently inside, and simmer for 6 minutes. Run cooked egg under cold water to stop cooking. Peel and slice in half the long way.
  • Toss cooked quinoa with dressing. Place in two bowls and top with cauliflower and tomatoes, raisins, pomegranate, 1/2 egg in each, and cilantro and sesame seeds for garnish. You can serve this dish warm or at room temperature!
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