Cauliflower and Chickpea Quinoa with Tahini Drizzle

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Cauliflower and Chickpea Quinoa with Tahini Drizzle
Photo: Squire Fox; Styling: Carla Gonzales-Hart
Roasting adds an earthy depth of flavor to the veggies, but you can save time by keeping them raw--just toss right into the quinoa.
Serves 4 (serving size: about 1 cup)


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2 1/2 cups chopped cauliflower florets
2/3 cup chopped onion
1 (15-ounce) can organic chickpeas, rinsed, drained, and patted dry
2 tablespoons olive oil, divided
1 1/2 cups cooked quinoa
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts, toasted
2 tablespoons tahini
2 tablespoons water
2 tablespoons plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons lower-sodium soy sauce
1 garlic clove, minced


Hands-on: 18 Minutes
Total: 40 Minutes

1. Preheat oven to 400°.

2. Combine first 3 ingredients on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 400° for 20 minutes or until cauliflower is tender, stirring once. Place remaining 1 tablespoon oil, cauliflower mixture, quinoa, and next 4 ingredients (through nuts) in a large bowl; toss.

3. Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Drizzle tahini mixture over cauliflower mixture.

Created date

July 2014

Nutritional Information

Calories 374
Fat 19.8 g
Satfat 2.1 g
Monofat 8.4 g
Polyfat 6 g
Protein 13 g
Carbohydrate 40 g
Fiber 11 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 507 mg
Calcium 87 mg