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Cauliflower and Chickpea Quinoa with Tahini Drizzle

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 18 mins
Total time 40 mins
Yield Serves 4 (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.