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.
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
How to Make It
Preheat oven to 400°.
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.
Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Drizzle tahini mixture over cauliflower mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This is a solid four-star dish. It's really tasty considering how healthy it is, and not too hard to make. Maybe it's just because I had low expectations because of how healthy it is, but the blend of flavors and textures surprised me with how well I liked it: and the taste of the roasted cauliflower and toasted pine nuts (nutty) and chickpeas(creamy and sweet) really contrasted nicely with the tangy-tart-savory drizzle. Served with spinach salad with bell peppers and craisins.
made exactly as directed except served pine nuts on the side. i can't tell you how great this was!!! (but i'm a big fan of all these ingredients.) leftovers were very tasty too. already passed recipe on to 2 people! love this!!!
Delicious and satisfying vegetarian & gluten-free dinner
I made this for dinner tonight with substituting dried instead of fresh parsley and using gluten-free tarmari over soy sauce. I was apprehensive about how the recipe was going to taste while I was cooking as there is little seasoning save for the salt and pepper. Turned out the drizzle is key in bringing the dish together. It made for a slightly tangy, very flavorful veg and gluten-free dinner. I am happy to have leftovers for lunch tomorrow. I enjoyed this meal and I am keeping this recipe for my regular rotation. Side note: I had a hard time finding tahini and ultimately found it in the International Foods section. The brand I bought sells for about $7. I spent about 5 messy minutes mixing the separated paste and oil; did this while the veggies were roasting.
Like other reviewers, I used more cauliflower and roasted the vegetables longer than suggested in the recipe. I also doubled the recipe so I'd have leftovers for lunches and used half quinoa and half farro. Very tasty addition! Will be making this again.
Interesting. Not my favorite, but not terrible. I thought it needed some extra lemon juice and definitely some more salt and pepper. I cooked the cauliflower mixture a little bit longer to get the onions softer and add a little color to the cauliflower.