Roasted Cauliflower and Chickpea Quinoa Salad
Calories:
Ingredients
- 1 medium head cauliflower chopped into florets
- 1 14- ounce can chickpeas drained and rinsed
- 3 tablespoons to 4 olive oil divided
- 2 teaspoons garlic powder divided
- 2 teaspoons ground cumin divided
- 1.5 cups uncooked quinoa
- ½ cup unsalted roasted almonds
- Salt and Pepper
For the Dressing:
- 2 jalapeños seeded and finely chopped
- Zest of 2 limes
- Juice of 2 limes
- 1 tablespoon white vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 green onions finely chopped
- ½ cup loosely packed fresh parsley chopped
- ½ cup loosely packed fresh mint chopped
- 1.5 teaspoons kosher salt to taste
Instructions
To Roast the Cauliflower and Chickpeas:
- Preheat the oven to 400 degrees F.
- Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
- Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
- Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
- Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.
To Prepare the Quinoa:
- While the cauliflower and chickpeas are roasting, cook the quinoa.
- Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.
To Prepare the Jalapeño- Lime Dressing:
- In a bowl, whisk together all of the ingredients for the dressing and set aside.
To Prepare the Salad:
- Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
- Pour all of the dressing over the ingredients and toss together.
- Serve warm or cold with roasted almonds!
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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