Cauliflower and Chickpea Quinoa with Tahini Drizzle

Love this veggie main. I increased the parsley to 1/2 cup to give it more color.

I went my own way with this dish and loved it! I replaced the quinoa with quick-cooking farro and took a few shortcuts, replacing the from-scratch tahini sauce with a vegan store-bought sauce (Trader Joe's Tahini Sauce) and using frozen roasted cauliflower (another TJ's find). Since I intended to serve it as a stand-alone vegan meal, I increased the cauliflower to about 8 oz per serving and the chickpeas to one cup per serving for a protein boost. The result:  a very tasty, fast and filling veggie-strong dinner.

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!!!  

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.

I used a whole head of cauliflower and roasted the veggies a bit longer than the recipe calls for. Overall, I thought this was a pretty tasty dish and am looking forward to leftovers. 

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.

Very good. Used sour cream instead of yogurt and seasoned rice vinegar instead of lemon juice. Used a whole head of cauliflower.

This is one of my favourite quinoa salad recipes, and it's really easy to make!

Good, flexible recipe with a nice dressing. I didn't measure the ingredients - just made a lot to make enough to have lots of leftovers for lunches. Yum!

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.

A good, tasty dish! We made it as written, but next time, we are going to add a little more lemon juice. It has been added to our rotation of vegetarian meals and we will be serving this to friends.