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.
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