Cauliflower and Chickpea Quinoa with Tahini Drizzle
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Ingredients
2 ½ cups chopped cauliflower florets
⅔ cup chopped onion
1 can organic chickpeas (15 oz), washed, drained and drained
2 tablespoons olive oil, divided
1 ½ cups cooked quinoa
¼ cup chopped fresh flat-leaved parsley
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup toasted pine nuts
2 tablespoons tahini
2 tablespoons water
2 tablespoons plain low-fat Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons low-sodium soy sauce
1 clove garlic, minced
To make
Roasting gives the vegetables an earthy depth of flavor, but you can save time by keeping them raw - just toss them straight into the quinoa.
Preheat the oven to 400 degrees.Combine the first 3 ingredients in a jelly roll tin. Drizzle with 1 tablespoon of oil; stir to coat. Bake at 400 ° C for 20 minutes or until the cauliflower is tender, stirring once. Combine the remaining 1 tablespoon of oil, cauliflower, quinoa mixture, and the next 4 ingredients (including nuts) in a large bowl; toss to combine.Combine the tahini and other ingredients in a small bowl, stirring with a whisk. Drizzle the tahini mixture over the cauliflower.
Preheat the oven to 400 degrees.Combine the first 3 ingredients in a jelly roll tin. Drizzle with 1 tablespoon of oil; stir to coat. Bake at 400 ° C for 20 minutes or until the cauliflower is tender, stirring once. Combine the remaining 1 tablespoon of oil, cauliflower, quinoa mixture, and the next 4 ingredients (including nuts) in a large bowl; toss to combine.Combine the tahini and other ingredients in a small bowl, stirring with a whisk. Drizzle the tahini mixture over the cauliflower.
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Author:Admin
Published: 11/20/2023 10:32 PM
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