Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 4

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.

Sidney Fry, MS, RD
Recipe by Cooking Light September 2014

Gallery

Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
18 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

374 calories; fat 19.8g; saturated fat 2.1g; mono fat 8.4g; poly fat 6g; protein 13g; carbohydrates 40g; fiber 11g; cholesterol 0mg; iron 3mg; sodium 507mg; calcium 87mg.
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