Cauliflower and Chickpea Quinoa with Tahini Drizzle 10

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Drizzle tahini mixture over cauliflower mixture.

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CL::JG

cauliflower mixture, garlic, lower-sodium soy sauce, oil, quinoa